Savory decadent Irish Cabbage and Bacon Recipe for Saint Patrick’s Day dinner!
The humble cabbage… Often thought of as bland and boring.
Well, there’s nothing boring about today’s Irish Cabbage and Bacon.
I don’t know why cabbage gets such a bad wrap. It has a lovely mild flavor that is complemented by sweetness like in cole slaw, spice like in kimchi, and rich fatty ingredients like bacon, butter, or nuts.
Although tough when raw, cabbage turns silky and soft once cooked, giving chopped cabbage a noodle-like quality.
Today’s Irish Cabbage and Bacon is a classic Irish dish usually make with large slabs of bacon (pork belly) boiled down into a rich fatty broth that the cabbage is later stewed in.
As I’m not Irish, I have a hard time swallowing the idea of boiling bacon in water. Instead I decided to make a quickie version, using the same ingredients, but slightly different cooking method.
My Irish Cabbage and Bacon is made with only 5 simple ingredients: Bacon, Cabbage, Onions, Chicken Broth, and Mustard Seeds.
I started by sautéing the bacon until almost crispy. Then I added onion to the bacon grease for flavor and let in soften. Finally I added roughly chopped cabbage, a little broth, and mustard seeds. The broth helps the cabbage cook down into silky strands.
The bacon softens along with the cabbage, creating a luxuriously decadent dish from humble beginnings.
Although you can serve Irish Cabbage and Bacon as a side dish with corned beef, proportionally there is a lot of bacon in this recipe. Enough so to make it a main dish in my opinion. In Ireland it’s often served as the main course with mustard and boiled potatoes.
If you haven’t figured out your Saint Patrick’s Day menu this year, add Irish Cabbage and Bacon to your list, along with:
and Irish Soda Bread
Irish Cabbage and Bacon
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 2 1/2 cups chicken broth
- 1 tablespoon mustard seeds
- Salt and pepper
- Place a large stock pot over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
- Meanwhile, peel the onion and cut it into 8 wedges. Then cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
- Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking. Taste, then salt and pepper as needed. Serve with whole grain mustard on the side, if desired.