Easy One-Pan Bacon Cabbage and Potato Bake Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, you can sprinkle a small amount of dried thyme or rosemary over the potatoes before adding the broth. These herbs pair exceptionally well with the earthy sweetness of the cabbage and the richness of the bacon.

If you enjoy a bit of heat, a light dusting of red pepper flakes over the bacon before baking adds a subtle kick that cuts through the richness of the onion butter.

For a more uniform bake, ensure your baking dish is appropriate for the volume of ingredients. If the dish is too small, the vegetables may steam rather than bake, resulting in a mushy texture.

If the dish is too large, the broth may evaporate too quickly. A standard 9x13 inch rectangular dish is ideal for this amount of ingredients, providing the perfect surface area for the bacon to crisp.

Variations

• Cheesy Cabbage Bake: Add a generous layer of shredded sharp cheddar or Gruyère cheese during the last 10 minutes of baking. This creates a golden, bubbling crust that adds a rich, savory dimension to the vegetable base.
• Sausage and Cabbage Bake: Replace the bacon with sliced pre-cooked smoked sausage. Arrange the sausage slices over the top of the potatoes along with the onion butter broth for a heartier, more protein-forward version of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the texture of the potatoes and cabbage will become mushy upon thawing.

Reheat

Reheat in a 350°F oven until warmed through and the bacon is crisp again.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid stacking the leftovers too high, as this can make the bottom layers soggy.

When ready to eat, reheat the portions in a conventional oven or toaster oven rather than the microwave to help restore some of the crispness to the bacon and potatoes.

You can prepare the vegetable base and pour the broth over it up to 4 hours in advance, keeping it covered in the refrigerator. Wait to add the bacon until just before you are ready to put the dish in the oven. This prevents the bacon from softening in the broth and ensures it achieves the perfect crispy texture during the baking process.

Serving ideas

Serve this dish directly from the baking dish for a rustic presentation. It makes a wonderful standalone meal, but it also pairs beautifully with a simple side of crusty bread to soak up the leftover onion butter broth.

The contrast between the soft cabbage and the crisp bacon makes it a satisfying main course that requires no complex accompaniments.

When serving, use a large spoon to ensure you get a bit of every layer. Because the potatoes and cabbage are layered, scooping vertically helps capture the essence of the dish. It is best enjoyed warm, straight from the oven, when the bacon is at its peak crispiness and the broth is most fragrant and comforting.

Frequently asked questions

Recipe card

Easy One-Pan Bacon Cabbage and Potato Bake

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 1 head green cabbage, chopped
• 1.5 lbs gold potatoes, thinly sliced
• 1 cup onion butter broth
• 6 oz bacon, chopped

Instructions

1. Preheat your oven to 375°F (190°C). In a large rectangular ceramic baking dish, spread the chopped green cabbage in an even layer. Arrange the thin round gold potato slices over the cabbage in a slightly overlapping pattern to ensure even cooking.
2. Take the onion butter broth from the small pitcher and pour it evenly over the potatoes and cabbage. Scatter the chopped raw bacon pieces over the top of the dish, ensuring they are distributed across the entire surface for uniform crisping.
3. Place the dish in the preheated oven and bake for 45 minutes, or until the potatoes are tender and the bacon is golden and crisp. Remove from the oven and let it rest for 5 minutes before serving to allow the broth to thicken slightly.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

8.5 g

Carbohydrates

35 g

Fat

16 g

Fiber

5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.