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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.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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