Best 4 Traditional Irish Bacon Cabbage And Parsley Sauce Recipes
In the realm of traditional Irish cuisine, there exists a triumvirate of flavors that has captivated taste buds for generations: bacon, cabbage, and parsley sauce. This iconic trio forms the cornerstone of a classic dish that embodies the spirit of Irish culinary heritage.
Bacon, with its smoky, savory essence, lends an irresistible aroma to the dish. Cabbage, a humble yet versatile vegetable, provides a crisp texture and a subtle sweetness that balances the intensity of the bacon. And parsley sauce, a velvety emulsion of butter, flour, and milk, adds a rich, creamy dimension that ties all the elements together.
Our culinary journey begins with the Traditional Irish Bacon and Cabbage recipe, a straightforward yet delectable rendition of this classic dish. Simple ingredients and easy-to-follow instructions guide you towards a hearty and satisfying meal that pays homage to Irish culinary roots.
For those seeking a vegetarian alternative, the Vegetarian Irish Cabbage and Parsley Sauce recipe offers a delightful variation. Meatless bacon, skillfully crafted from mushrooms, provides a convincing substitute for its traditional counterpart, while the parsley sauce retains its creamy richness, ensuring a dish that is both flavorful and satisfying.
Lastly, the Parsley Sauce recipe stands alone as a versatile condiment, ready to elevate a wide range of dishes. Whether you seek to enhance the flavors of grilled meats, steamed vegetables, or simply elevate a simple pasta dish, this velvety sauce adds a touch of elegance and sophistication to any culinary creation.
So, let us embark on a culinary adventure, exploring the harmonious blend of bacon, cabbage, and parsley sauce that defines a cherished Irish tradition.
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
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
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.
PARSLEY SAUCE
This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes enough for 12 to 15 servings
Number Of Ingredients 7
Steps:
- Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes.
- Remove saucepan from heat and strain; discard solids. Return milk to saucepan and bring to a boil over medium-high heat. Whisk in roux until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.
IRISH PARSLEY SAUCE
Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."
Provided by januarybride
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
- Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
- Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
- Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
- For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
- Add the parsley, stir and serve immediately.
Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8
FRIED IRISH CABBAGE WITH BACON
Cabbage fried in bacon grease with bacon.
Provided by cmarten
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
- Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
- Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
Nutrition Facts : Calories 220 calories, Carbohydrate 7.3 g, Cholesterol 30 mg, Fat 17.8 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 6.5 g, Sodium 467.6 mg, Sugar 3.8 g
Tips:
- Use a good quality bacon for the best flavor.
- If you don't have a large pot, you can cook the bacon and cabbage in batches.
- Be careful not to overcook the cabbage, as it should still have a bit of a crunch to it.
- Add more water or broth to the pot if the cabbage starts to stick to the bottom.
- Season the cabbage with salt and pepper to taste.
- Serve the cabbage and bacon with parsley sauce, mashed potatoes, or soda bread.
Conclusion:
This traditional Irish bacon, cabbage, and parsley sauce is a hearty and flavorful dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. Whether you are Irish or not, this dish is sure to become a favorite in your home.
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