Irish Bacon and Cabbage Recipe - A Spicy Perspective (2024)

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Irish Bacon and Cabbage Recipemade with only 5 ingredients. Make this tantalizing side dish for Saint Patrick’s Day, or for dinner any night of the week!

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Cabbage and Bacon

The humble cabbage… Often thought of as bland and boring.

Well, there’s nothing boring about today’s Irish Cabbage and Bacon.

This recipe is packed with rich comforting goodness!

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I don’t know why boiled cabbage recipes get such a bad wrap.

It has a lovely mild flavor that is complemented by sweetness like in coleslaw, spice like in kimchi, and rich fatty ingredients like bacon, butter, or nuts.

Although cabbage can be tough when raw, it turns silky and soft once cooked, giving chopped cabbage anoodle-like quality.

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Irish Bacon and Cabbage Variation

Today’s Irish Cabbage and Bacon is based on a classic Irish dish usually made 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 ofboiling porkin water.

Instead, I decided to make a quickie version, using the same ingredients, but a slightly different cooking method.

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Cabbage and Bacon Ingredients

MyIrish Bacon and Cabbage is made with only5 simple ingredients:

  • Thick-cut Bacon
  • Large Green Cabbage
  • Large Onion
  • Chicken Broth
  • A Tablespoon of Mustard Seeds
  • Salt and Black Pepper – To taste (or add red pepper flakes!)
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How To Make Cabbage and Bacon

Instructions:

Place a large stockpot over medium heat to medium-high heat. Cut the bacon strips into 4 pieces each with a knife. Separate the bacon pieces and place them 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 have a tender silky texture. Stir once or twice while cooking. Taste, then salt and pepper as needed.

Serve in a bowl with whole-grain mustard on the side, if desired.

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Tips & Tricks

  • Get the bacon just slightly crispy! You don’t want super crispy bacon in this recipe because it will be harder to eat! So make sure it is slightly crispy, but not too much.
  • Serve with whole grain mustard! The mustard seeds in this recipe will shine with a little extra whole grain mustard on the side.
  • Goes well with potatoes! To turn this into a hearty meal, serve with some roasted potatoes!

See The (Printable) Recipe Card Below For How To Make Irish Bacon and Cabbage. Enjoy!

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Frequently Asked Questions

How Long Does This Fried Cabbage Recipe Last In The Fridge?

You can store the leftover pan-fried cabbage in an airtight container in the refrigerator for 3 to 5 days. Reheat these leftovers in a large skillet instead of a microwave.

What Do I Serve With This Recipe?

Although you can serve this cooked cabbage recipe as a side dish with corned beef, proportionally there is alotof bacon in this recipe. Enough protein to make it a main dish in my opinion.

In Ireland, it’s often served as the main course with mustard and boiled potatoes.

Should I Drain The Bacon Fat/Bacon Drippings?

No need to pull out paper towels to pat the bacon dry. The bacon grease that comes off the bacon slices will only be a few ounces, and it will help create the flavor of the recipe and enhance the taste as the cabbage cooks in it. That is what makes this a delicious fried cabbage with bacon recipe!

Can I Make A Smaller Portion?

Of course, you can. You can find a small head of cabbage to use for this recipe and then cut the rest of the ingredients in half. This low-carb dish can be based on the size of the cabbage head you find!

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Other Easy Irish Recipes You Might Like:

  • Irish Creamy Cauliflower Soup
  • Irish Potato Pie
  • Irish Pub Cheese (Beer Cheese Dip)
  • Crisp and Savory Irish Potato Pie
  • One Pan Slow Cooker Shepherds Pie
  • Garlic Irish Boxty Potato Pancakes
  • Bangers and Mash (Sausage and Mashed Potatoes)
  • Savory Breakfast Scones
  • Cottage Pie Recipe (Shepherd’s Pie)

Check the printable recipe card below for the nutrition information for this vegetable side dish including calories, carbohydrates, protein, cholesterol, sodium, fiber, and vitamin c percentages.

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Print Recipe

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Irish Bacon and Cabbage Recipe

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

This traditional Irish Cabbage and Bacon Recipe is made with only 5 ingredients! Make this tantalizing side dish for Saint Patrick’s Day or for any dinner!

Servings: 8

Ingredients

US CustomaryMetric

Instructions

  • Place a large stockpot 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.

Video

Notes

You can store the leftover pan-fried cabbage in an airtight container in the refrigerator for 3 to 5 days. Reheat these leftovers in a large skillet instead of a microwave.

Nutrition

Serving: 8ounces, Calories: 79kcal, Carbohydrates: 1g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 170mg, Potassium: 90mg, Fiber: 0g, Sugar: 0g, Vitamin A: 30IU, Vitamin C: 9.6mg, Calcium: 12mg, Iron: 0.2mg

Course: Side Dish

Cuisine: Irish

Author: Sommer Collier

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Irish Bacon and Cabbage Recipe - A Spicy Perspective (2024)

FAQs

What is the history of Irish bacon and cabbage? ›

Historical Significance: Bacon and Cabbage wasn't just a meal; it was a reflection of Ireland's agricultural landscape. Families across the country would gather around the table to enjoy this dish, embodying a sense of community and togetherness.

What is a good substitute for Irish bacon? ›

For breakfast, Canadian bacon or slices of ham can often be used as substitutes to Irish bacon. Sometimes, pancetta can also be substituted when the recipe calls for Irish bacon and none is available. A little less fatty than American bacon, Irish bacon is meatier and leaner.

What cut is Irish boiling bacon? ›

This one calls for whole loin bacon, a British Isles export which is cooked along with the cabbage, sliced before serving, and paired with a creamy parsley sauce. Unlike American bacon, Irish bacon is made from the back of the pig instead of the belly and is much leaner than streaky bacon.

What is bacon and cabbage made of? ›

Bacon and cabbage (Irish: bagún agus cabáiste) is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boiling juices added.

Do real Irish eat corned beef and cabbage? ›

Since this meal is typically only eaten on St. Patrick's Day, most of us assume it is a traditional Irish dish. But guess what lads and lassies: Corned beef and cabbage did not originate from Ireland — and the meal isn't actually Irish at all. Corned beef is a cut of meat similar to brisket that has been salt-cured.

What is Irish bacon called in America? ›

Irish bacon, also known as back bacon or rashers, is a popular type of bacon commonly enjoyed in Ireland. Unlike the traditional American bacon, which is typically made from pork belly, Irish bacon is made from pork loin. This results in a leaner and less fatty cut of meat that is often considered healthier.

What ingredient to avoid in bacon? ›

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour.

What tastes like bacon but no bacon? ›

There are a handful of plant-based bacon brands, but I'd never had one that tasted much like the real thing. That is until I got my tongs on a package of Hooray Foods' Awesomer Plant-Based Bacon -- the best vegan bacon to hit my skillet yet.

Is prosciutto healthier than bacon? ›

Prosciutto is an Italian dry-cured ham that often gets a bad rep for high-salt content. While this concern isn't unfounded, two slices of prosciutto contains around 690 milligrams of sodium, it's in many ways still a healthier option than bacon.

Where did bacon and cabbage come from? ›

Patrick's Day, people of Irish descent enjoy a "taste of home" ~ bacon and cabbage. And not just outside Ireland, in 2011 cabbage and bacon was voted the most popular meal in Ireland. The name bacon means different things in some other parts than the meaning of it in Ireland.

How did corned beef and cabbage become associated with the Irish? ›

The Irish immigrants also realized that cabbage was a more readily available vegetable in America than in Ireland, where it was traditionally a fall and winter vegetable. So they combined the corned beef with cabbage to create a hearty, filling meal that was reminiscent of their homeland.

Why do Americans think corned beef and cabbage is an Irish dish? ›

So it was the Irish-American consumption of corned beef that initiated its association with Ireland and the holiday of St. Patrick's Day. And as for pairing cabbage with corned beef, it was simply one of the cheapest vegetables available to Irish immigrants, so it was a side dish that stuck.

How did corned beef and cabbage become a St Patrick's Day tradition? ›

So when they found salted beef brisket was cheap in the States, they were quick to replace their traditional “Irish bacon.” Nutrient-dense cabbage was also readily available and affordable, and a dish combining the two became a staple for working classes across the country.

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