Napa Cabbage with Warm Potatoes and Bacon Salad Recipe
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This Warm Baby Potato and Crispy Bacon Surówka brings together crisp Napa cabbage, warm, tender potatoes, smoky bacon, and a rich, caramelized onion-and-garlic dressing that soaks into every bite. It is inspired by classic Polish Napa Cabbage surówka, but with a hearty, comfort-food twist that makes it feel just as fitting for a main dish as it does for a backyard cookout or holiday table.
It is bold, comforting, and exactly the kind of salad that disappears fast once it hits the table.
Quick Look at this Recipe:
Looking for more cabbage recipes?
How is this recipe different?
- I used New Canaan Farms Caramelized Onion & Garlic Jam
- I coated the potatoes with the hot bacon dressing first
- I added whole-grain mustard
Key Ingredients and Substitutions
Napa Cabbage – light, juicy, and naturally tender compared to regular cabbage. It gives this warm salad freshness and crunch without making it feel too heavy next to the potatoes and bacon. Look for tightly packed leaves with pale green or yellow centers and crisp outer leaves with no wilting. Slice it thin for the best texture. Don’t skip salting; this softens the cabbage slightly and creates that classic surówka feel. After resting, gently squeeze out a little excess moisture so the dressing stays balanced. Don’t have Napa cabbage? Use green cabbage, savoy cabbage, or even Romaine lettuce for a softer variation.
New Canaan Farms Caramelized Onion & Garlic Jam – sweet, savory, rich, and deeply aromatic, this jam serves as both a flavor booster and a dressing base. The caramelized onion jam brings deep savory flavor and the sweetness of slow-cooked sweet onions. Whisk it well into the warm bacon fat and vinegar so it fully emulsifies into the dressing. Taste before adding extra honey. Don’t have it? Try onion jam, caramelized onion spread, bacon jam, or very finely chopped caramelized onions mixed with a touch of maple syrup or honey.
Baby Potatoes – creamy, buttery, and perfect for soaking up the smoky bacon dressing. Yukon Gold-style baby potatoes work especially well because they stay tender without falling apart. Halve larger potatoes, so they cook evenly. Don’t overcook them; fork-tender is enough. Let them steam-dry for a few minutes after draining so they absorb the dressing rather than become watery. Don’t have baby potatoes? Use red potatoes, fingerlings, or even roasted sweet potatoes.
Bacon – smoky, salty, crispy, and essential for building the warm, savory dressing. The rendered bacon grease becomes part of the vinaigrette. Use regular-cut American bacon for the best balance of crisp texture and rendered fat. Cook slowly enough to fully crisp the bacon without burning it. Don’t eat pork? Use turkey bacon, smoked beef bacon, pancetta, or smoked mushrooms for a vegetarian-friendly variation with similar savory notes. For a lighter version, replace part of the bacon fat with olive oil
Rest of the ingredients: carrots, apple cider vinegar (or red wine vinegar), whole-grain mustard, honey, salt, pepper, chives,
Equipment you will need
- Large mixing bowl
- Medium pot (for boiling the potatoes)
- Large skillet or frying pan
- Colander
- Cutting board
- Sharp knife
- Box grater or food processor with grating attachment
- Small bowl or measuring cup (for the dressing)
- Whisk or fork
- Slotted spoon or tongs
- Paper towels
- Measuring spoons
Top Tips
Dress the potatoes while they are still warm. Warm potatoes absorb flavor much better than cold ones.
Let the cabbage sit with salt for 10-15 minutes before assembling. This softens the texture slightly while keeping the salad crisp and fresh.
Add the dressing in stages instead of all at once. Coating the potatoes first creates better flavor throughout the salad.
How to make it
- Place the shredded napa cabbage and grated carrots in a large bowl. Add 1/2 teaspoon of salt and toss well. Let stand for 10–15 minutes to slightly soften and release excess moisture while keeping the cabbage crisp.
- Cook the baby potatoes in well-salted water until fork-tender, about 12–15 minutes depending on size. Drain and let them steam dry for a few minutes so they can better absorb the dressing.
- Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Reserve about 1 1/2 tablespoons of the bacon fat.
- In a small bowl or measuring cup, whisk together the reserved bacon fat, caramelized onion and garlic jam, apple cider vinegar, whole-grain mustard, and honey until smooth and emulsified.
- Add the warm, steam-dried potatoes to a bowl. Spoon over about half to two-thirds of the dressing and toss gently to coat.
- Let them sit for a minute so they absorb it.
- Fold in about half of the crispy bacon pieces into the potatoes.
- Add the dressed potato mixture to the cabbage and carrots.
- Add the remaining bacon.
- Drizzle over the rest of the dressing and toss gently until everything is coated.
- Finish with fresh chives and a generous crack of black pepper. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Best ways to enjoy
Serve it slightly warm or at room temperature
Pair it with grilled Polish sausage, roasted chicken breasts, or pork chops.
Add a fried or soft-boiled egg on top.
Enjoy it with dark rye bread or crusty sourdough.
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Storage instructions, reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The salad is best enjoyed fresh or within the first day, while the cabbage stays crisp and the bacon keeps some texture.
If making ahead, store the cabbage-carrot mixture separately from the dressed potatoes and bacon. Combine just before serving for the best texture.
Reheat leftovers gently in the microwave for a slightly warm salad, or enjoy straight from the fridge at room temperature.
Freezing is not recommended, as the cabbage and potatoes will lose their texture once thawed.
Napa Cabbage with Warm Potatoes and Bacon Salad Recipe
Equipment
- large mixing bowl
- medium pot
- large skillet or frying pan
- colander
- cutting board
- sharp knife
- Box grater or food processor with grating attachment
- Small bowl or measuring cup
- Whisk or fork
- Slotted spoon or tongs
- paper towels
- measuring spoons
Ingredients
Ingredients for the Salad
- 300 g napa cabbage thinly shredded
- 2 carrots (large) grated
- 1/2 teaspoon salt for cabbage
- 450 g baby potatoes halved
- 6 bacon strips cut into chunks
Dressing
- 2 tablespoons New Canaan Farms Caramelized Onion & Garlic Jam
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons reserved bacon fat
- 1.5 teaspoons of whole-grain mustard
- 1/2 teaspoon honey
Garnish
- 2 tablespoons chives finely chopped
- 1 tablespoon caraway seeds crushed and lightly toasted
- Salt and coarse black pepper to taste
Instructions
- Place the 300 g napa cabbage ( thinly shredded) and 2 carrots (large)(grated) in a large bowl. Add 1/2 teaspoon salt and toss well. Let stand for 10-15 minutes to slightly soften and release excess moisture while keeping the cabbage crisp.
- Meanwhile, cook the 450 g baby potatoes in well-salted water until fork-tender, about 12–15 minutes depending on size. Drain and let them steam dry for a few minutes so they better absorb the dressing.
- Cook the 6 bacon strips in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Reserve about 1 1/2 tablespoons of the bacon fat.
- In a small bowl or measuring cup, whisk together 1 1/2 tablespoons reserved bacon fat, 2 tablespoons New Canaan Farms Caramelized Onion & Garlic Jam, 2 1/2 tablespoons apple cider vinegar 1.5 teaspoons of whole-grain mustard, and 1/2 teaspoon honey until smooth and emulsified.
- Add the warm potatoes to a large bowl. Spoon over about half of the warm dressing and toss gently to coat. Let them sit for a minute so they absorb the dressing.
- Fold in about half of the crispy bacon into the potatoes. Add the dressed potatoes to the cabbage-carrot mixture. Add the remaining bacon.
- Finish with fresh 2 tablespoons chives and a generous crack of black pepper and toasted caraway seeds. Taste and adjust seasoning as needed.
- Serve warm or at room temperature.
Notes
Nutrition
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Conclusion
This Napa cabbage with warm potatoes salad works year-round, from backyard summer meals to a St. Patrick’s Day spread with corned beef and potatoes.
