Prep 10 mins
Cook 20 mins
A side dish used by many families in the southeast. A vegetable dish on many cafe menus. The addition of potatoes blend well with the flavor of cabbage---home-style cooking at its best!
- 1⁄2 medium cabbage, sliced, chopped
- 2 medium potatoes, quartered
- 4 cups water
- 2 tablespoons bacon drippings
- 1 teaspoon salt
- Cut cabbage in 1 inch by 3 inch pieces. Peel potatoes and cut into quarters.
- In a large saucepan bring water, bacon drippings, salt and pepper to a boil. Place cabbage and potatoes into water and simmer on low heat until cabbage and potatoes test done with the prick of a fork.
- To serve use a slotted spoon to lift out cabbage and potatoes.
A 2 in 1 side dish that satisfies. I used baby red potatoes and kielbasa drippings instead of bacon. The next day I actually added the kielbasa to the vegetables for a great leftover one pot meal. Thank you!
I'm not going to leave a star rating for this because I didn't follow the recipe very closely at all. But I did take inspiration from it. I browned one strip of bacon in a trying pan and fried 1/4 head of cabbage and two potatoes in it, adding salt and pepper and a little bit of margarine. I crumbled the bacon strip into the mixture. When the veggies were almost done, I moved everything into a pot and added 1/2 a cup of water and steamed the veggies until they were done. Towards the very end, I added a little bit of paprika, garlic, and onion powder. It was pretty good. Thank you for the inspiration!
Wonderful says DH, we loved them, a lovely change for serving both potatoes and cabbage. What a great combination! Had no bacon drippings, I used becel margarine which worked perfectly. I had some lovely white potatoes to use so just scrubbed them and left the skin on. I will be making these often, thanks for posting.