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    A Full Living » Blog » Side Dishes

    Published: Apr 23, 2020 · Modified: Feb 2, 2022 by Briana · This post may contain affiliate links.

    Rutabaga Hash with Cabbage Bacon and Leeks

    Jump to Recipe Print Recipe
    Graphic with text of Rutabaga Hash with Cabbage Bacon and Leeks

    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:​

    • Rutabaga, peeled and diced
    • Green cabbage, chopped, hard parts removed
    • Leek, white parts only, green stems removed
    • Avocado oil, butter or bacon fat
    • Kosher salt
    • Ground black pepper 
    • Italian seasoning (optional, and to taste)
    • Bacon, cut into pieces
    • Basil for garnish (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 its 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! Check out our super yummy mashed turnips recipe here.

    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! 

    Tools:

    • Sharp Chef’s Knife & Cutting Board
    • Mixing Bowls
    • Vegetable Peeler
    • Metal Sieve/Colander
    • Measuring Spoons
    • Rubber Spatula
    • Lodge Cast Iron Skillet
    • Wooden Spoon
    rutabaga and cabbage skillet baked

    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. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    More Recipes To Try:

    • Easy Fried Cabbage and Sausage Skillet
    • Asparagus with Goat Cheese, Dill and Lemon
    • Roasted Brussels Sprouts with Bacon and Balsamic

    Let's Make This Rutabaga Hash with Cabbage Bacon and Leeks:


    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.

    leeks soaking in water
    leeks, rutabaga, bacon

    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.

    rutabaga, cabbage and leeks
    bacon added to the rutabaga hash
    mixing up the cabbage and rutabaga hash with a wooden spoon

    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!

    rutabaga with roasted cabbage bacon and a wooden spoon
    rutabaga and cabbage half baked

    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.

    rutabaga cabbage bacon leeks with basil in a cast iron skillet

    If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support! 

    Until Next Time,
    Briana & Chamere

    📖 Recipe

    roasted root vegetable hash on a wooden spoon

    Rutabaga Hash with Cabbage Bacon and Leeks

    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!
    5 from 4 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 8 servings
    Author: Briana

    Ingredients

    • 22 ounces rutabaga, peeled and diced (about 1 large rutabaga)
    • 6 ounces green cabbage, chopped (about half a head of green cabbage, hard parts removed)
    • 4 ounces leeks, cut into strips (white parts only of 1 leek, green stems removed)
    • 3 tablespoon avocado oil (or any cooking oil or butter)
    • 1 teaspoon salt (or to taste)
    • ½ teaspoon black pepper (or to taste)
    • 1 teaspoon Italian seasoning (optional, and to taste)
    • 8 ounces bacon, cut into pieces
    • basil for garnish (totally optional)

    Instructions

    • Preheat your oven to 425°F. Add rutabaga, cabbage, leeks, and bacon to the cast iron skillet.
    • Season with salt, pepper and Italian seasoning. 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!

    Notes

    Store in the fridge in an air tight container for up to 5 days. 

    Nutrition

    Calories: 208kcal | Carbohydrates: 11g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 494mg | Potassium: 360mg | Fiber: 3g | Sugar: 5g | Vitamin A: 274IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 1mg

    These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.

    Did you love it?If you made this recipe, make sure to show us on Instagram at @AFullLiving or tag #AFullLiving! We love to see what you guys are making!
    Course: Side Dish
    Cuisine: American, Finnish
    « Keto Peanut Butter Mousse Recipe
    Mashed Turnips Recipe (Keto) »

    Reader Interactions

    Comments

    1. Tara says

      January 18, 2023 at 6:44 pm

      5 stars
      This came out great! I ended up using zaatar seasoning instead of Italian. And I baked it on a large cookie sheet rather than the cast-iron. So yummy!!

      Reply
      • Briana says

        January 19, 2023 at 11:21 am

        Mmmm! We love zaatar seasoning, this sounds fabulous! Thanks for trying it and for the great review. 🙂

        Reply

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