Description
This traditional Irish Bacon and Cabbage Recipe features thick-cut bacon, tender cabbage, and aromatic onions simmered in flavorful chicken broth with mustard seeds. Perfect as a hearty side dish for St. Patrick's Day or any comforting dinner.
Ingredients
Units
Scale
Meat
- 24 ounces thick-cut bacon
Vegetables
- 1 large green cabbage
- 1 large onion
Liquids & Spices
- 2 1/2 cups chicken broth
- 1 tablespoon mustard seeds
- Salt and pepper to taste
Instructions
- Cook the bacon: Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each, separate them, and add to the pot. Stir frequently and cook until the bacon is cooked through but not fully crispy.
- Prepare and sauté onions: While the bacon cooks, peel the onion and cut it into 8 wedges. Add the onion wedges to the pot and sauté for 3 to 4 minutes until softened.
- Cut the cabbage: Cut the cabbage in half, remove the core, then cut it into 12 wedges.
- Add cabbage and broth: Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir to move the cabbage to the bottom and bacon upwards.
- Simmer: Cover the pot and simmer for 20 minutes, stirring once or twice, until the thickest parts of the cabbage are tender.
- Season and serve: Taste the dish and add salt and pepper as needed. Serve warm, optionally with whole grain mustard on the side.
Notes
- Store leftover cabbage and bacon in an airtight container in the refrigerator for 3 to 5 days.
- Reheat leftovers in a skillet for best texture instead of using a microwave.
- Using thick-cut bacon adds smoky flavor and richness to the dish.
- Whole grain mustard pairs well as a tangy condiment with this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
