This is a more elegant play of my family’s Bacon, Cabbage, and Noodles. It’s so delicious that this may even be your family’s next go-to dish you need on those busy week nights or even those dinner parties! Young and older will surely love this meal! ENJOY!!
Bacon, Cabbage, and PotatoesPrint Recipe
- 1/2 head green cabbage, cut into bite sized pieces
- 5 slices thick cut bacon
- 1.5 lbs baby red potatoes
- 1 large onion, diced
- 2 cloves garlic, chopped
- 1 tsp caraway seeds
- 1/4 c white wine
- 2 tbsp olive oil
- salt & pepper, to taste
- 1/4 tsp garlic powder
Preheat oven to 425 degrees and cut potatoes into quarters and spread on baking sheet; drizzle with olive oil and season liberally with salt & pepper, garlic powder.
Roast potatoes about 15 minutes, stirring half way through, until tender and crispy, then set aside.
Meanwhile, cook bacon in a high side skillet, big enough to add your cabbage to later
Remove bacon, set aside and drain grease from pan but leave about 2 tablespoons in the skillet to cook the vegetables in.
To the skillet with the bacon grease, add onions and cook over medium heat, until they start to soften, then add cabbage, garlic, a little salt & pepper and caraway seeds.
Stir and continue to cook a few minutes until the cabbage starts to soften and everything is combined well.
Add white wine, stir, cover and cook about 5 more minutes until cabbage is tender; stir the cabbage a few times while it's cooking.
When cabbage is done, remove lid, add the roasted potatoes and bacon; toss well to combine and serve.