Step 1

Finely chop 1/2 medium yellow onion (about 1/2 cup) and mince 3 garlic cloves (1 tablespoon). Peel and dice 12 ounces Yukon Gold potatoes into 1-inch pieces (2 to 2 1/2 cups). Quarter 1 small head savoy cabbage through the core, then cut the core from each piece and discard. Cut crosswise into 1-inch wide strips (about 8 cups).

Step 2

Place 4 slices thick-cut bacon in a single layer in a Dutch oven. Cook over medium-high heat, flipping occasionally, until browned and crisp, 9 to 10 minutes. Transfer the bacon to a cutting board.

Step 3

Reduce the heat to medium. Add the onions and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 5 tablespoons unsalted butter and stir until melted.

Step 4

Chop the bacon into small pieces. Add the bacon, potatoes, and cabbage to the pot and stir until combined. Add 1 1/2 cups low-sodium chicken broth, 1 1/2 teaspoons Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine. Cover and simmer, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.

Step 5

Uncover and cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.