Best 4 Irish Bacon And Cabbage Recipes

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In the realm of culinary delights, Irish Bacon and Cabbage reigns supreme, a dish steeped in tradition and bursting with comforting flavors. This hearty and wholesome meal, often associated with St. Patrick's Day festivities, is a symphony of succulent bacon, tender cabbage, and a chorus of aromatic herbs and spices. Our curated collection of recipes captures the essence of this classic dish, offering variations that cater to diverse tastes and dietary preferences. From the traditional boiled bacon and cabbage with its simplicity and authenticity to the modernized roasted version with its caramelized edges and smoky undertones, each recipe promises a culinary journey that celebrates the beauty of this iconic dish. Whether you're a seasoned home cook or a novice in the kitchen, our recipes will guide you step-by-step, ensuring a perfectly executed Irish Bacon and Cabbage that will tantalize your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH BACON AND CABBAGE SOUP



Irish Bacon And Cabbage Soup image

This is a wonderfully simple chunky soup. I use good quality Irish back bacon but if you can't get this, it tastes equally good made with pancetta. The dark green colour of the cabbage alongside the tomatoes gives the soup a beautiful colour.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 6

½ pound Irish bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups thinly sliced dark green Savoy cabbage leaves

Steps:

  • Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  • Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  • Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 38.4 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 825.3 mg, Sugar 5 g

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE



Traditional Irish Bacon, Cabbage, and Parsley Sauce image

Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

4 pounds Irish boiling bacon
1 Savoy cabbage, trimmed, quartered, and cored
4 tablespoons unsalted butter
Freshly ground black pepper
Parsley Sauce
Boiled Yukon gold potatoes, for serving

Steps:

  • Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
  • Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
  • Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
  • Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

IRISH "BACON" AND CABBAGE



Irish

Categories     Garlic     Pork     St. Patrick's Day     Carrot     Spring     Cabbage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 gallon water
3 cups coarse kosher salt
1 6 1/2-pound bone-in pork shoulder roast (Boston butt), excess fat trimmed
3 large heads of garlic, halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 pound carrots, peeled, cut crosswise in half, then quartered lengthwise
Fresh thyme sprigs
Spicy mustard

Steps:

  • Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day.
  • Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
  • Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Before continuing, rewarm over medium-low heat.) Using slotted spoon, transfer vegetables and garlic to serving platter.
  • Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Garnish with thyme. Serve with mustard.

DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE



Dubliner Stuffed Chicken With Irish Bacon and Cabbage image

Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.

Provided by CHRISSYG

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces dubliner cheese
4 boneless chicken breasts, with skin
1 cup plain breadcrumbs
1 tablespoon italian seasoning
salt & freshly ground black pepper
2 eggs, beaten
6 slices traditional irish bacon, cut into 1/4 inch strips
2 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, finely chopped
2 cups shredded savoy cabbage
2/3 cup chicken stock or 2/3 cup canned low sodium chicken broth
2 tablespoons light cream or 2 tablespoons half-and-half
10 tablespoons kerrygold irish butter

Steps:

  • Preheat oven to 400°F Grease a baking sheet.
  • Grate half the cheese and cut the rest into thin slices.
  • Gently lift the skin from each chicken breast and insert the slices of cheese under it.
  • Press skin down to seal.
  • In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
  • Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
  • Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
  • Drain on paper towels.
  • Reserve.
  • In a medium saucepan over medium to low heat, heat the oil.
  • Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
  • Add the cabbage and mix well.
  • Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
  • With a slotted spoon, transfer the cabbage to 4 heated plates.
  • Keep warm.
  • Boil the cooking liquid until reduced by half.
  • Add the cream or half-and-half and cook to reduce by half again.
  • Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
  • Slice the chicken breast onto the cabbage and pour the sauce around it.

Nutrition Facts : Calories 1114.7, Fat 84.1, SaturatedFat 38.9, Cholesterol 340.4, Sodium 1431.3, Carbohydrate 34.5, Fiber 3.1, Sugar 5.7, Protein 54.9

Tips:

  • Choose the right cut of bacon. For this recipe, a thick-cut bacon is best, as it will hold up well to the cooking process and provide a satisfying bite.
  • Don't overcrowd the pan when cooking the bacon. This will prevent the bacon from cooking evenly and will make it more likely to stick to the pan.
  • Cook the bacon over medium heat. This will help to prevent the bacon from burning and will allow it to render out its fat properly.
  • Drain the bacon on paper towels before adding it to the cabbage. This will help to remove any excess grease.
  • Use a large pot to cook the cabbage. This will give the cabbage plenty of room to cook and will help to prevent it from getting crowded.
  • Add the bacon to the cabbage after it has been cooked for about 10 minutes. This will help to prevent the bacon from overcooking.
  • Season the cabbage with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
  • Serve the cabbage and bacon immediately, while it is still hot.

Conclusion:

This Irish bacon and cabbage recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The bacon adds a smoky flavor to the cabbage, and the cabbage is a healthy and filling side dish. This recipe is sure to become a favorite in your home.

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