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Cabbage and Potatoes with Turkey Bacon: A Hearty Skillet Delight

I can almost smell the subtle sweetness of caramelized onions mingling with the slightly smoky aroma of bacon as I think back to my grandmother’s kitchen. She always had a pot simmering on the stove, often a humble combination of cabbage and potatoes transformed into something magical. This recipe, a lighter take on her classic, brings back those comforting memories, updated with the leaner flavor of turkey bacon for a satisfying and quick weeknight meal. It’s a celebration of simple ingredients, cooked with love and a dash of patience.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes
Servings: 4-6
Yield: 4-6 servings
Dietary Type: Gluten-Free

Ingredients

2 medium russet potatoes
1-2 tablespoons olive oil
3 slices turkey bacon
1 yellow onion
1 small cabbage or 1/2 large head of cabbage
1 teaspoon garlic powder
Sea salt to taste
Black pepper to taste
1 teaspoon sugar (optional)

Equipment Needed

Large skillet
Cutting board
Knife
Peeler (optional)

Instructions

Begin by washing all of your vegetables thoroughly. This is a fundamental step to ensure a clean and flavorful dish.
Heat 1.5 tablespoons of olive oil in a large skillet over medium heat. Let the oil shimmer slightly before proceeding.
Add the 3 slices of turkey bacon to the hot skillet. Fry the bacon until it achieves a crispy texture. Keep a close eye to prevent burning.
While the bacon is frying, prepare your potatoes. Cut, peel (optional, leaving the skin on adds texture and nutrients), and cube the 2 medium russet potatoes. Aim for relatively uniform cube sizes to ensure even cooking.
Once the bacon is cooked to your liking, set it aside on a plate lined with paper towels to drain excess grease.
Reduce the heat on the skillet to just below medium. The exact setting will depend on your stovetop, but aim for a gentle, consistent heat.
Immediately add the cubed potatoes to the hot skillet. The residual bacon fat will contribute to the flavor.
While the potatoes are frying, turn your attention to the onion. Cut the 1 yellow onion into thin-to-medium slices.
Periodically turn the potatoes in the skillet. They should develop a nice golden-brown color on all sides.
Once the potatoes are cooked through and tender, add the sliced onion to the skillet.
Turn the potatoes and onion so that the onion is on the bottom of the skillet, directly contacting the heat. This will encourage the onions to caramelize and sweeten. If the food begins to stick to the skillet, you may use the additional olive oil or a light spray of cooking oil.
While the onions are cooking, prepare the cabbage. Thinly slice 1 small cabbage (or ½ of a large head).
Add the sliced cabbage to the top of the potato and onion mixture in the skillet.
Crumble the cooked turkey bacon over the cabbage. This step infuses the cabbage with that delightful smoky bacon flavor.
If you are using the optional sugar, sprinkle it evenly over the cabbage mixture at this time. Add the 1 teaspoon of garlic powder and black pepper as well. The steam and heat created will rehydrate the bacon, preventing it from becoming overly crunchy.
Reduce the heat on your skillet to medium-low. This prevents burning the potatoes and onions while allowing the cabbage to cook gently.
Allow the mixture to cook, undisturbed, for about 5 minutes. The heat will begin to soften the cabbage.
Turn the cabbage so that it is now on the bottom of the skillet, receiving the most direct heat, and the potato mixture is on top. This essentially creates a “cocoon” of heat around the cabbage, helping it to steam and soften.
Let this cook for approximately 8-10 minutes, or longer if you prefer softer cabbage, or shorter if you prefer it a little crunchy. During this time, turn the mixture once or twice. Be careful not to turn it too much, as the potatoes will begin to fall apart.
Season the mixture with sea salt to taste. Remember that the bacon already contributes some salt, so taste before adding more.
Remove from heat and serve immediately. Enjoy!

Expert Tips & Tricks

For extra flavor, consider adding a splash of apple cider vinegar or a squeeze of lemon juice towards the end of the cooking process. This will brighten the dish and add a touch of acidity.
If you’re short on time, you can often find pre-shredded cabbage in the produce section of your grocery store.
To prevent the potatoes from sticking, make sure your skillet is well-seasoned or use a non-stick pan.
Don’t overcrowd the pan! If you’re making a large batch, cook it in two batches to ensure even browning.

Serving & Storage Suggestions

Serve this hearty cabbage and potato skillet as a main course or as a flavorful side dish. It pairs well with roasted chicken, pork chops, or even a simple fried egg on top for added protein.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave. A splash of water can help rehydrate the vegetables. Freezing is not recommended as the texture of the potatoes and cabbage may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	15mg	5%
Sodium	350mg	15%
Total Carbohydrate	35g	12%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian/Vegan: Omit the turkey bacon altogether or substitute with smoked paprika or vegan bacon bits for a smoky flavor.
Spicy: Add a pinch of red pepper flakes or a diced jalapeño pepper for a kick of heat.
Different Vegetables: Feel free to add other vegetables to the mix, such as carrots, bell peppers, or zucchini.
Different Meats: Substitute the turkey bacon with diced ham, sausage, or even leftover cooked chicken.
Herbs: Experiment with different herbs, such as thyme, rosemary, or parsley, to add another layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?
A: Absolutely! Yukon Gold potatoes or red potatoes will also work well in this recipe. They will have a slightly different texture, but the overall flavor will be similar.

Q: Can I add other vegetables to this dish?
A: Yes, feel free to add other vegetables such as carrots, bell peppers, or zucchini to the skillet along with the onions.

Q: How do I prevent the potatoes from sticking to the skillet?
A: Make sure your skillet is well-seasoned or use a non-stick pan. You can also add a little more olive oil if needed.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare this dish ahead of time and reheat it when you’re ready to eat. The texture may be slightly softer, but it will still taste delicious.

Q: How long does this dish last in the refrigerator?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Final Thoughts

This recipe for Cabbage and Potatoes with Turkey Bacon is more than just a simple dish; it’s a warm hug on a plate. I encourage you to try this recipe, experiment with different variations, and make it your own. I promise you won’t regret it. Don’t hesitate to share your creations and feedback! Consider serving it with a side of crusty bread to soak up all the delicious juices. Happy cooking!

Cabbage and Potatoes With Turkey Bacon Recipe