Cabbage and Sweet Potatoes

It’s seems like eating lots of vegetables is a good way for me to start the year.  Cabbage and Sweet Potatoes is another spin on Kathy’s Cream Brussel Sprouts recipe.  While I’m neither a cabbage or a sweet potato fan, when you put them together with bacon and cream, something amazing happens.  I could eat the whole bowl!

Cabbage and Sweet Potatoes

Cabbage and Sweet Potatoes

Total Time: 30 minutes

Yield: Serves 8-10

This side dish is so wonderful, it will become part of your cooking repertoire. To make it even better, it feeds a lot of people for very little money. If that's not enough, it's really healthy.


  • 1 sweet potato, peeled
  • 1 rutabaga, peeled (optional)
  • 6 slices of bacon
  • 1 small head of green cabbage, cored
  • 1 1/4 cup chicken broth
  • 3/4 cup of cream or half and half
  • Salt and pepper to taste


  1. Shred potato and rutabaga in food processor
  2. Cook bacon and set aside. Remove all but three tablespoons of bacon grease from the pan.
  3. Add potato and rutabaga to bacon drippings and saute for about a minute.
  4. Shred cabbage in food processor and add to potato and rutabaga. Stir everything to coat with grease. Continue cooking until cabbage wilts down and gets slightly brown.
  5. Add chicken broth and cook until broth has reduced more than half.
  6. Add cream, crumbled bacon, and salt and pepper.
  7. Note: Usually I used cooked, crumbled bacon and add it to extra virgin olive oil in the saute pan.