Slow-Braised Cabbage with Bacon and Potatoes

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 6 slices (about 6 oz / 170 g) thick-cut bacon, chopped
• 1 medium green cabbage (2–2.5 lb / 900–1135 g), cored and thickly sliced
• 1.5 lb (680 g) Yukon Gold or red potatoes, cut into 1-inch chunks
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1/4 cup (60 ml) apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp brown sugar (or white sugar)
• 1 bay leaf
• 1 tsp smoked paprika (optional but recommended)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional, for serving)

Do This

• 1. Preheat oven to 325°F (165°C). Prep cabbage, potatoes, onion, garlic, and bacon.
• 2. In a heavy Dutch oven, cook bacon over medium heat until crisp, 7–10 minutes. Remove bacon; leave about 2–3 tbsp fat in the pot.
• 3. Add butter and potatoes; cook until lightly golden, 5–7 minutes. Stir in onion; cook until softened, 5 minutes. Add garlic; cook 30–60 seconds.
• 4. Stir in vinegar, scraping up browned bits. Add broth, Dijon, sugar, bay leaf, paprika, salt, and pepper. Bring to a simmer.
• 5. Pile in cabbage and most of the bacon, tossing to coat. Cover and transfer to the oven. Braise 30 minutes.
• 6. Uncover, gently stir, and braise 15–30 minutes more, uncovered or partially covered, until cabbage is very tender and caramelized at the edges.
• 7. Remove bay leaf, taste and adjust seasoning, garnish with reserved bacon and parsley, and serve hot.

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Why You’ll Love This Recipe

• Classic, cozy flavors: sweet cabbage, smoky bacon, and creamy potatoes all in one pot.
• Mostly hands-off: a bit of chopping, then the oven does the slow braising for you.
• Flexible: serve as a hearty side or a full rustic main dish with crusty bread.
• Make-ahead friendly: tastes even better the next day as the flavors deepen.

Grocery List

• Produce: 1 medium green cabbage, 1.5 lb Yukon Gold or red potatoes, 1 large yellow onion, 3 cloves garlic, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Thick-cut bacon, low-sodium chicken or vegetable broth, apple cider vinegar, Dijon mustard, brown sugar, bay leaf, smoked paprika, red pepper flakes, kosher salt, black pepper

Full Ingredients

Main Braise

• 6 slices thick-cut bacon (about 6 oz / 170 g), cut into 1/2-inch pieces
• 1.5 lb (680 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks (no need to peel)
• 1 medium green cabbage (2–2.5 lb / 900–1135 g), cored and cut into thick 3/4-inch shreds or chunky wedges
• 1 large yellow onion, halved and thinly sliced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter

Braising Liquid & Seasonings

• 1 cup (240 ml) low-sodium chicken broth (or vegetable broth for a lighter flavor)
• 1/4 cup (60 ml) apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp packed brown sugar (light or dark; or substitute white sugar)
• 1 bay leaf
• 1 tsp smoked paprika (or sweet paprika), optional but adds depth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• Pinch red pepper flakes, optional for gentle heat

For Serving

• 2 tbsp chopped fresh parsley (optional, for color and freshness)
• Additional salt, pepper, or vinegar to taste

Step-by-Step Instructions

Step 1: Preheat and Prep the Ingredients

Preheat your oven to 325°F (165°C).

Cut the bacon into 1/2-inch pieces. Scrub the potatoes and cut them into 1-inch chunks (leave the skins on for texture and flavor). Halve the onion through the root, then slice it thinly into half-moons. Peel and mince the garlic.

Remove any damaged outer leaves from the cabbage. Cut it into quarters through the core, slice out the hard core from each quarter, then cut the quarters into thick 3/4-inch shreds or chunky wedges. Keep the pieces fairly large; they will shrink a lot as they braise.

Step 2: Render the Bacon

Place a large, heavy Dutch oven (5–6 quart) over medium heat. Add the chopped bacon in an even layer. Cook, stirring occasionally, until the fat has rendered and the bacon is crisp and browned, about 7–10 minutes.

Use a slotted spoon to transfer the bacon to a bowl, leaving about 2–3 tablespoons of bacon fat in the pot. If you have more than that, carefully spoon or pour off the excess (you can save it for another use). Keep the crispy bacon pieces aside; you will add most of them back later and reserve some for garnish.

Step 3: Brown the Potatoes and Onions

To the bacon fat in the pot, add the 3 tbsp butter. Once melted and foamy, stir in the potato chunks, spreading them out in a roughly even layer. Cook over medium heat until the bottoms take on light golden color, about 5–7 minutes, stirring once or twice but not constantly. This browning adds a deeper flavor to the finished dish.

Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and starts to turn translucent with some golden edges, about 5 minutes. Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. Do not let the garlic burn.

Step 4: Build the Braising Base

Pour in the 1/4 cup apple cider vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the vinegar bubble for about 1 minute to mellow its sharpness.

Add the 1 cup broth, 2 tsp Dijon mustard, 2 tsp brown sugar, bay leaf, smoked paprika (if using), 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of red pepper flakes if you like a little heat. Stir well to combine and bring the mixture just up to a gentle simmer.

Step 5: Add the Cabbage and Bacon

Pile the cabbage into the pot on top of the potatoes and onions. It will look like a lot, but it will cook down significantly. Gently toss or fold the cabbage into the hot liquid and vegetables so everything is lightly coated. If the liquid seems very low, you can add a splash more broth or water; you want about 1/3–1/2 inch of liquid in the bottom of the pot, not enough to fully submerge the vegetables.

Stir in about two-thirds of the cooked bacon, reserving the remaining third for garnish after cooking. Press the cabbage down with a spoon or spatula so it fits snugly. Bring the pot back to a gentle simmer, then cover it tightly with the lid.

Step 6: Slow-Braise in the Oven

Transfer the covered Dutch oven to the preheated 325°F (165°C) oven. Braise for 30 minutes.

After 30 minutes, carefully remove the lid (watch for steam) and give everything a gentle stir, pulling some of the softer cabbage from the bottom up to the top. At this point, decide how caramelized you want the cabbage:

• For a softer, more stewed texture, re-cover the pot and braise another 20–30 minutes.
• For more browned, caramelized edges, leave the pot uncovered or slightly askew and braise another 15–25 minutes, stirring once, until the liquid has mostly reduced, the potatoes are very tender, and some cabbage edges are deeply golden.

Total oven time will be about 45–60 minutes, depending on your oven and how you like the texture. The dish is done when the potatoes are easily pierced with a fork and the cabbage is silky-tender with sweet, caramelized notes.

Step 7: Finish, Season, and Serve

Remove the pot from the oven. Take out and discard the bay leaf. Taste the braise and adjust the seasoning: add more salt, pepper, or a splash of vinegar if you like a brighter, tangier finish.

Sprinkle the reserved crispy bacon over the top, along with the chopped fresh parsley, if using. Let the pot sit for about 5 minutes to settle slightly before serving; this helps the flavors meld.

Serve the braised cabbage, bacon, and potatoes hot, straight from the Dutch oven, making sure each serving includes a bit of everything: tender cabbage, creamy potatoes, smoky bacon, and some of the savory juices from the bottom of the pot. It is excellent on its own, alongside roasted meats, or with a slice of crusty bread to soak up the juices.

Pro Tips

• Do not rush the browning. Taking the time to brown the bacon and get light color on the potatoes and onions builds the deep, savory base that makes this dish so satisfying.
• Watch the liquid level. You want enough liquid to prevent scorching but not so much that the vegetables boil. If things look dry, add a few tablespoons of broth or water; if too soupy, finish the last 10–15 minutes uncovered.
• Slice the cabbage thickly. Thin shreds can overcook and turn mushy. Chunky 3/4-inch strips or small wedges hold their texture and give you those silky but substantial bites.
• Adjust the tang and sweetness to taste. After cooking, you can balance the flavors with an extra pinch of sugar (for sweetness) or a dash of vinegar (for brightness).
• Use the right pot. A heavy, enameled cast iron Dutch oven distributes heat evenly and encourages gentle caramelization without burning.

Variations

• Sausage and bacon version: Brown 8–10 oz (225–280 g) of smoked sausage or kielbasa slices along with the bacon, then proceed with the recipe. The extra smoky meatiness turns this into a full one-pot meal.
• Vegetarian (no bacon) version: Skip the bacon and use 3–4 tbsp olive oil or butter to brown the potatoes and onions. Use vegetable broth and add 1/2 tsp smoked paprika plus a splash of soy sauce for savory depth.
• Caraway and apple twist: Add 1 tsp caraway seeds with the onions, and stir in 1 peeled, sliced tart apple (like Granny Smith) with the cabbage for a gently sweet-and-sour German-style flavor.

Storage & Make-Ahead

Let the braised cabbage cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually deepen and improve overnight, making this an excellent make-ahead dish.

To reheat, warm gently in a covered skillet or pot over low heat with a splash of water or broth, stirring occasionally, until hot throughout, about 10–15 minutes. You can also reheat individual portions in the microwave, stirring once or twice. If you would like a bit of fresh crunch and color, sprinkle with newly chopped parsley or crisp up an extra strip of bacon to crumble over the top before serving.

This dish can be frozen, though the cabbage will soften further. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently as above.

Nutrition (per serving)

Approximate values for one of 6 servings (will vary based on exact ingredients and brands): about 340 calories, 17 g fat (7 g saturated), 34 g carbohydrates, 6 g fiber, 9 g protein, and around 650 mg sodium. Using turkey bacon or reducing the bacon quantity and butter will lower the fat and calorie content; using low-sodium broth will reduce sodium.