Bacon and Cabbage

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a hearty and flavorful dish? Look no further than this delicious Bacon and Cabbage recipe. This traditional Irish dish combines crispy bacon with tender cabbage, creating a perfect balance of flavors. With just a few simple ingredients and minimal prep time, you can enjoy a comforting and satisfying meal in no time. Whether you're a fan of Irish cuisine or simply looking to try something new, this recipe is sure to please your taste buds.

Keywords: Bacon and cabbage, recipe, Irish cuisine, hearty, flavorful

Bacon and cabbage recipe details

Bacon and cabbage recipe, recipe Rating: 4.5
Number of votes:103

Contrary to popular belief, corned beef and cabbage is not traditional Irish fare. But when the Irish came to America, they found that their beloved bacon was rather dear, while corned beef was a cheaper alternative. This dish is a truly beautiful, all Irish, alternative to the corned beef supper. This uses a whole piece of bacon, rather than slices. You may need to special order this from your butchers.

Ready in: 1 hour 30 mins

Ingredients

Serves: 8

• 4 lbs. bacon joint (preferably loin)
• 2 Large Onions, roughly cut
• 2 Carrots, roughly chopped
• 2 Ribs of Celery, roughly chopped
• 2 Bay leaves
• Water
• 1 Large cabbage, cuts into eight sections
• 2 T. Honey
• 2 T. Wholegrain mustard
• 1/8 t. ground cloves
• Unsalted Chicken Stock (or water)
• 1/4 C. butter
• 1/4 C. Flour
• 2 C. Milk
• 1 Cup fresh chopped parsley
• Salt and White Pepper to taste

Preparation method

Prep: 20 mins | Cook: 1 hour 10 mins

1. for the cabbage and bacon: In a large stock pot, add the first 6 ingredients, using enough water to covers the bacon joint. Bring to a boil, then reduce to a simmer. Allow to cook for 45 minutes, skimming off any white foam that comes to surface.
2. Remove the bacon joint VERY gently from the liquid, then discard stock and vegetables. Add bacon back to pot, along with cabbage sections, honey, mustard, and cloves. Add enough chicken stock to just barely cover all. Cook at a low heat (just below simmer) with lid on, until cabbage is very soft, about 25-35 minutes.
3. For the Parsley Sauce: Melt butter in saucepan at medium heat, then add flour to make a roux. Whisk to incorporate flour fully. Add milk, and whisk thoroughly until thickened. Remove from heat, then add parsley, and salt and pepper to taste.
4. Plating: Place even portions of bacon, and a wedge of cabbage on each plate. Pour parsley sauce over cabbage and bacon. Serve with mashed potatoes, and you have a truly wonderful meal!Cook Information Cleanup:

CookTime: 70 Minutes | PrepTime: | TotalTime: 0