Cabbage with Bacon and Roasted Potatoes

By Lady Butterfly

This Cabbage with Bacon and Roasted Potatoes would make a great side dish to that corned beef you know you want to have on St. Patrick’s Day.  And trust me on this, it’s way, way better than boiled cabbage!

Ingredients

• 1/2 head green cabbage, cut into bite sized pieces
• 5 slices thick cut bacon
• 1.5 lbs. baby red potatoes
• 1 lg. onion, diced
• 2 cloves garlic, chopped
• 1 tsp. caraway seeds
• 1/4 C. white wine
• 2 Tbls. olive oil
• salt & pepper
• 1/4 tsp. garlic powder

Details

Adapted from imbored-letsgo.com

Preparation

Step 1

Preheat oven to 425 degrees.
Cut potatoes into quarters and spread on baking sheet. Drizzle with olive oil. Season liberally with salt & pepper, garlic powder. Roast potatoes about 15 minutes, stirring half way through, until tender and crispy. Set aside.
Meanwhile, cook bacon in a high side skillet, big enough to add your cabbage to later (use a dutch oven if you don't have a high sided skillet. Either cook the bacon in strips and break it up later or dice the bacon first, then cook. Remove bacon, set aside. 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. 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.