Toss chopped raw bacon over cubed raw potatoes and green cabbage, plus 2 ingredients, into a baking sheet for a weeknight dinner that disappears faster than anything else

This cozy sheet pan dinner is exactly the kind of meal I lean on after a long day of work, homework, and shuttling kids around town. Everything happens right on one pan: you toss chopped raw bacon over cubed raw potatoes and green cabbage, add just two more pantry ingredients, and let the oven do the rest. The bacon drips its flavor over the veggies as they roast, turning simple staples into something everyone reaches for first. It’s very Midwestern in spirit—hearty, budget-friendly, and unfussy—but still special enough that the pan always seems to empty faster than anything else on the table.

Serve this hot straight from the sheet pan with a simple green salad or sliced apples on the side to brighten up the plate. Warm dinner rolls or buttered toast are great for soaking up any flavorful bacon drippings left on the pan. If you want extra protein, this pairs nicely with roasted or grilled sausage, but most nights we just pile it into bowls and add a spoonful of sour cream or a sprinkle of shredded cheese on top for anyone who wants it.

Servings: 4

1 1/2 pounds russet or Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to help with cleanup.

Place the cubed potatoes and chopped green cabbage directly onto the prepared baking sheet. Spread them out in an even layer so they roast instead of steam.

Drizzle the vegetables with the olive oil, then sprinkle evenly with the kosher salt and black pepper. Use your hands to toss everything right on the pan until the potatoes and cabbage are well coated and spread back into a single, even layer.

Scatter the chopped raw bacon evenly over the top of the seasoned potatoes and cabbage, just like you’re sprinkling toppings on a pizza. Try to distribute the bacon pieces so every area of the pan will catch some of the drippings as it cooks.

Place the baking sheet on the middle rack of the oven and bake for 25 minutes. Halfway through, use a spatula to gently toss the potatoes, cabbage, and bacon so they brown evenly and don’t stick, then spread them back out.

Continue baking for another 10–15 minutes, or until the potatoes are tender when pierced with a fork, the cabbage edges are caramelized, and the bacon is crisp and browned to your liking.

Taste and add a pinch more salt or pepper if needed. Serve the bacon, potatoes, and cabbage hot, scooped straight from the sheet pan into bowls or onto plates.

For picky eaters, keep some of the cabbage pieces larger so kids can easily pick them out if they want, or mix in a handful of baby carrots on one corner of the pan as a sweeter option. If your family likes extra flavor, sprinkle 1 teaspoon of dried Italian seasoning or smoked paprika over the potatoes and cabbage along with the salt and pepper. You can swap part of the cabbage for sliced Brussels sprouts for a slightly nuttier taste, or use sweet potatoes in place of regular potatoes for a hint of sweetness. To make it a bit lighter, use turkey bacon and add an extra tablespoon of olive oil to keep everything from drying out. Leftovers reheat well in a skillet for breakfast—just crack a couple of eggs on top, cover, and cook until the eggs are set for an easy next-day meal.