Description
This traditional Irish Bacon and Cabbage Recipe features thick-cut bacon cooked with vibrant green cabbage, onion, chicken broth, and mustard seeds. Perfect as a hearty side dish or a comforting meal for Saint Patrick’s Day or any cozy dinner occasion.
Ingredients
Scale
Main Ingredients
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 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 and separate them. Add the bacon pieces to the pot and stir regularly, cooking until the bacon is cooked through but not fully crispy.
- Prepare Vegetables: While the bacon is cooking, peel the onion and cut it into 8 wedges. Cut the cabbage in half, remove the core, then cut the cabbage into 12 wedges.
- Sauté the Onion: Once the bacon is mostly cooked, add the onion wedges to the pot. Sauté for 3 to 4 minutes until the onions start to soften.
- Add Cabbage and Broth: Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir so the cabbage moves underneath and the bacon rises on top.
- Simmer: Cover the pot and simmer for 20 minutes until the thickest parts of the cabbage are tender, stirring once or twice during cooking.
- Season and Serve: Taste the dish and adjust seasoning with salt and pepper as needed. Serve hot, optionally with whole grain mustard on the side.
Notes
- Store leftover bacon and cabbage in an airtight container in the refrigerator for 3 to 5 days.
- Reheat leftovers in a large skillet to preserve texture instead of using a microwave.
- For a vegetarian version, substitute bacon with smoked paprika or smoked tofu and use vegetable broth instead of chicken broth.
- Adding whole grain mustard when serving enhances the flavors with a tangy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
