Rutabaga Hash with Cabbage Bacon and Leeks

Briana

Briana

This Rutabaga Hash with Cabbage Bacon and Leeks is a delicious and easy to make low carb, keto friendly and gluten free side dish. If you’re missing starchy vegetables on a low carb diet, you will fall in love with this side. It has the great mouthfeel and taste of a potato hash, with way fewer carbs, but an abundance of nutrients. This super savory side dish will become a household favorite. Make it in one skillet for no mess!


rutabaga with roasted cabbage bacon and a wooden spoon

Here’s What You Need For This Rutabaga Hash with Cabbage Bacon and Leeks:​

Ingredients:

  • 1 large rutabaga, peeled (about 22 ounces)
  • 1/2 a head of green cabbage, chopped, hard parts removed (about 6 ounces)
  • 1 leek, white parts only, green stems removed (about 4 ounces)
  • 3 tbsp avocado oil or butter
  • 1 tsp pink Himalayan salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste) 
  • 1 tsp Italian seasoning (optional, and to taste)
  • 8 ounces bacon, cut into pieces
  • basil for garnish (totally optional)
roasted root vegetable hash on a wooden spoon

Recipe Notes:

This recipe was inspired by fond memories of rutabaga- one of the most underrated (and under utilized!!) low carb root vegetables. Growing up, my Finnish grandmother always made the best tasting pasties, an upper peninsula tradition in Michigan, which utilizes this glorious root veggie. Pasties are basically handpies that contain beef, rutabaga, potatoes, and onions. Miners adopted this tasty food because of it’s practicality. I’m working on a low carb version of one my favorite childhood foods, tho I’m sure nothing will ever taste as good as grandma makes!

Rutabagas are a cross between a turnip and a cabbage, but they taste sort of like a very slightly peppery carrot, mixed with a turnip. They have such a lovely flavor that makes them very versatile. We love to roast it in the oven, or eat it mashed. They are also great fried. So far, these amazing veggies are our all time favorite potato substitute, aside for turnips of course! We have some delicious turnip recipes coming your way very soon, so stay tuned for those.

Rutabagas are also very nutritious, which makes it another obvious choice for a dinner side. They are extremely very high in Vitamin C, with one medium rutabaga providing over 160% percent of your daily value needed. Rutabagas are also very high in potassium, magnesium, vitamin B-6, and calcium, so stock up on your next grocery trip!

Seasoning: Everything is sort of to taste in this recipe. We recommend using just a bit of salt and pepper at first, then tasting the hash after it’s baked, then adjusting the seasoning from there. The salt level will depend on your bacon, so keep this in mind. We used Italian seasoning in this recipe, but feel free to use whatever you’d like. The fresh basil is also optional, obviously. We used it mainly for the purpose of taking nicer photos, since there was so much orange in this dish. We felt it needed a little contrast. We were very pleased with the results.

Bacon: We recommend using raw bacon for this recipe, because the bacon fat will coat the vegetables and make them absolutely irresistible. It’s also just so easy to throw it all into a pan and let it roast in the oven together. The timing on this recipe ensures that everything is cooked to perfection.

Serve With: Eggs for breakfast, or really any protein. You can’t go wrong with this savory side dish.

Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this recipe, be sure to tag us on Instagram @afullliving so we can see it and share it! 

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Tools:

close up shot of roasted rutabaga with basil

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Let’s Make It! ​


Preheat your oven to 425°F. Peel your rutabaga, and dice it up into bite sized pieces. Set aside into your cast iron skillet. Now, you will want to cut the green top off of your leek. Discard, or save to make a stock for later.

Now, slice the white part of the leek into very thin rings. After that, you will want to soak the leeks in a bowl of water, and let the dirt drop to the bottom of the bowl, then rinse a few more times. Leeks are often full of dirt, so this step is very important. Now, simply strain the water away after rinsing.

Cut up your cabbage and bacon into bite sized pieces, then add your leeks and cabbage to the skillet, then add your avocado oil.

Season with salt, pepper and Italian seasoning, then add in your bacon and mix until well combined.

Roast in the oven for 25 minutes, then take the veggies out, and mix around before returning to oven for another 20-30 minutes, because you want all the vegetables to get a little crisp on them. Finally, garnish with basil if you want, then eat!

If you get a chance to try this recipe, let us know what you think, and leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.

roasted rutabaga with cabbage bacon leeks and basil

If you’re looking for another easy and delicious low carb veggie side, you should try these no sugar added maple glazed carrots!

maple syrup pour on carrots

Until Next Time,
Briana & Chamere

Rutabaga Hash with Cabbage Bacon and Leeks
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This Rutabaga Hash with Cabbage Bacon and Leeks is a delicious and easy to make low carb, keto friendly and gluten free side dish. If you’re missing starchy vegetables on a low carb diet, you will fall in love with this side. It has the great mouthfeel and taste of a potato hash, with way fewer carbs, but an abundance of nutrients. This super savory side dish will become a household favorite. Make it in one skillet for no mess!

Course: Side Dish
Cuisine: American, Finnish
Keyword: gluten free, hash, keto, low carb, side dish, vegetables
Servings: 8 servings
Calories: 210 kcal
Author: Briana
Ingredients
  • 22 ounces rutabaga, peeled (about 1 large rutabaga)
  • 6 ounces green cabbage, chopped (about half a head of green cabbage, hard parts removed)
  • 4 ounces leek, white parts only of 1 leek, green stems removed
  • 3 tbsp avocado oil or butter
  • 1 tsp pink Himalayan salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste) 
  • 1 tsp Italian seasoning (optional, and to taste)
  • 8 ounces bacon, cut into pieces
  • basil for garnish (totally optional)
Instructions
  1. Preheat your oven to 425°F. Peel your rutabaga, and dice it up into bite sized pieces. Set aside into your cast iron skillet. Now, you will want to cut the green top off of your leek. Discard, or save to make a stock for later.

  2. Now, slice the white part of the leek into very thin rings. After that, you will want to soak the leeks in a bowl of water, and let the dirt drop to the bottom of the bowl, then rinse a few more times. Leeks are often full of dirt, so this step is very important. Now, simply strain the water away after rinsing.

  3. Cut up your cabbage and bacon into bite sized pieces, then add your leeks and cabbage to the skillet, then add your avocado oil.

  4. Season with salt, pepper and Italian seasoning, then add in your bacon and mix until well combined.

  5. Roast in the oven for 25 minutes, then take the veggies out, and mix around before returning to oven for another 20-30 minutes, because you want all the vegetables to get a little crisp on them.

  6. Finally, garnish with basil if you want, then eat!

Recipe Notes

Macros: We estimate our macros using MyFitnessPal, and they are provided as a courtesy. 

Makes 8 servings, 210 calories per serving, 15 grams of fat, 9 total carbs & 3 grams fiber, making 6 net carbs per serving, 11 grams of protein. 

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Rutabaga Hash with Cabbage Bacon and Leeks

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Rutabaga Hash with Cabbage Bacon and Leeks

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