irish cabbage and bacon recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best irish cabbage and bacon recipe

I’ve been making Irish cabbage and bacon recipe for years, and it’s always a hit with my family. The dish is a staple in Ireland, where it’s known as ‘colcannon,’ and it’s surprisingly easy to make.

The key to this recipe is cooking the cabbage until it’s tender but still retains some crunch, then mixing it with crispy bacon, onions, and garlic. It’s a comforting side dish that pairs well with roasted meats or stews.

I love serving it at family gatherings, as it’s easy to make in large quantities and can be reheated as needed. My kids adore helping me cook the bacon and stirring in the cabbage mixture – it’s a fun activity for them.

The best part of this recipe is that it’s incredibly versatile – you can serve it as a side dish, use it as a filling for sandwiches, or even turn it into a main course by adding some cooked sausage or chicken.

Irish Cabbage and Bacon

4.7 from 1617 votes

A traditional Irish dish featuring tender cabbage and savory bacon, slow-cooked to perfection. This hearty meal is perfect for a comforting dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

500g savoy cabbage
400g bacon
1 large onion
2 medium potatoes
2 cups beef stock
1 tsp salt
1 tsp black pepper

👨‍🍳Directions

1Cut the bacon into small pieces using a knife and cutting board.
2Stir the bacon pieces in a large pot over medium heat until they begin to crisp and the fat has rendered, approximately 5 minutes.
3Add the chopped onion to the pot and cook until translucent, about 3-4 minutes.
4Add the chopped cabbage to the pot and stir to combine with the bacon and onions.
5Pour in the beef stock, then add salt and pepper.
6Stir well to ensure all ingredients are evenly distributed.
7Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, or until the cabbage is tender and the flavors have melded together and the stock has reduced by about half.
8While the cabbage and bacon are cooking, peel and chop the potatoes into bite-sized pieces.
9Add the potatoes to the pot with the cabbage and bacon mixture, stir well to combine.
10Cook for an additional 5-7 minutes, or until the potatoes are tender and can be easily pierced with a fork.

🔧Equipment

Large pot
Wooden spoon
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 20g

📝Notes

Tips: You can substitute bacon with ham for a leaner alternative. Add a splash of milk to the dish for a creamier texture.

This Irish cabbage and bacon recipe is a staple in my household – we love serving it at family gatherings and special occasions because of its comforting flavors and hearty texture.

Plus, it’s incredibly easy to reheat when you need a quick side dish or main course.

One great tip is to store any leftovers in an airtight container in the refrigerator for up to three days; simply reheat when needed by adding a bit more oil or butter if necessary.

❓ Frequently Asked Questions About Irish Cabbage and Bacon

1.

Q: What type of cabbage should I use for this recipe?
A: You can use either green or Savoy cabbage for this recipe, but I prefer Savoy because of its slightly sweeter flavor. Simply chop the cabbage into small pieces before sautéing it.

2.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the ingredients ahead of time and store them in separate containers in the refrigerator until you’re ready to cook. Just be sure to cook the bacon and cabbage mixture just before serving.

3.

Q: How do I get the cabbage to retain its crunch?
A: To keep the cabbage crunchy, be sure not to overcook it – you want it to still have some firmness to its texture. Also, avoid using too much liquid when cooking the cabbage; instead, use a small amount of oil or butter to prevent steaming instead of sautéing.

4.

Q: Can I substitute other types of meat for the bacon?
A: While traditional Irish colcannon uses bacon, you can also use other types of cured meat like ham or prosciutto if you prefer. Just adjust the amount used according to your taste preferences.

Similar Posts