Irish Bacon and Cabbage Recipe

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

Cooking Cabbage

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!

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 a noodle-like quality.

Irish Bacon and Cabbage

Today’s Irish Cabbage and Bacon is 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 of boiling bacon in water.

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

What Ingredients You Will Need

My Irish Bacon and Cabbage is made with only 5 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!)

How To Make Irish 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.

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

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 a lot of 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.

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!

Other Easy Irish Recipes You Might Like:

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.

Share This Recipe With Friends!