Bacon and Cabbage (Traditional Irish Bacon with Cabbage & Potatoes)
This humble dish is considered by many to be the true national meal of Ireland, long enjoyed by farming families as a hearty Sunday dinner and now especially associated with St. Patrick's Day celebrations around the world.
Servings 3
Calories 560kcal
Ingredients
- For the Pork
- 3 –4 pounds cured pork loin or cured pork shoulder Irish back bacon/joint, or a smoked picnic ham as a substitute
- 1 large onion quartered
- 2 bay leaves
- 8 whole black peppercorns
- 2 cloves garlic optional
- Water to cover
- For the Vegetables
- 2 pounds Yukon Gold or red potatoes peeled if desired
- 1 medium green cabbage cut into wedges
- 4 tablespoons butter
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish optional
- Optional Parsley Sauce Traditional
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ¼ cup chopped fresh parsley
- Salt and white pepper to taste
Instructions
- Simmer the Pork
- Place the cured pork into a large pot.
- Add the onion, bay leaves, peppercorns, and garlic.
- Cover completely with cold water.
- Bring to a gentle boil, then immediately reduce to a low simmer.
- Cover and cook for 1½–2 hours, or until the pork is very tender (about 25–30 minutes per pound).
- Cook the Potatoes
- About 30 minutes before the pork is finished, place the potatoes in a separate pot.
- Cover with salted water.
- Boil for 18–25 minutes, until fork tender.
- Drain and keep warm.
- Cook the Cabbage
- During the final 10–15 minutes, place the cabbage wedges into the broth from the pork.
- Simmer until tender but still slightly crisp.
- Make the Parsley Sauce (Optional)
- Melt butter in a saucepan.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk until smooth.
- Simmer until thickened.
- Stir in parsley and season with salt and white pepper.
- Serve
- Slice the pork across the grain.
- Arrange with the boiled potatoes and cabbage.
- Spoon melted butter over the vegetables.
- Serve with parsley sauce on the side if desired.
Notes
Chef’s Tips
- Irish “bacon” is not the crispy strips common in America. It is a cured pork joint similar to Canadian bacon or ham.
- Cooking the cabbage in the pork broth gives it a wonderfully rich, savory flavor.
- Save the broth for making soup the next day—it makes an excellent base for vegetable or potato soup.
Nutrition Facts (Approximate)
Per Serving (1 of 6, without parsley sauce)| Nutrient | Amount |
|---|---|
| Calories | ~560 kcal |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Cholesterol | 120 mg |
| Sodium | ~1,100 mg (varies with the cure) |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Protein | 52 g |
| Vitamin C | 65% DV |
| Potassium | ~1,250 mg |
| Calcium | 6% DV |
| Iron | 15% DV |
