Boiled Bacon & Cabbage
Submitted by caley
Traditional Irish boiled bacon and cabbage, the real thing. A collar of bacon simmered until tender, cooked alongside quartered cabbage, and served with jacket potatoes and mustard.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
10 hrsThis is proper Irish cooking. No frills, no fuss, just a lump of bacon, a head of cabbage, and a pot of water.
Boiled bacon and cabbage is one of Ireland’s most iconic dishes, and for good reason. The salty, porky broth from the simmering bacon flavors the cabbage as it cooks alongside, and the whole thing gets served with potatoes boiled in their jackets and a smear of sharp mustard or HP sauce.
It’s the kind of meal that fed families for centuries and still holds up on any table today.
Kitchen Tips
- “Bacon” in Ireland means a joint of cured pork, not rashers. A collar or back joint is traditional. In the US, look for an unsliced slab of back bacon or a small corned pork loin.
- For a more authentic flavor, brine the pork for a day or two before cooking. Then boil it for 10 minutes, discard that water, and start fresh.
- Don’t overcook the cabbage. Test it constantly once it goes in. You want it tender with a bit of bite, not limp and grey.
- Skim the scum that rises when the pot first comes to a boil. After that, a gentle simmer is all you need.
Ingredients
Directions
Ensure cut of pork is about four inches by four inches by four or five inches.
It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point. .
Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface.
Cover and simmer for 1½ hours (or 30 minutes per pound).
Cut cabbage into quarters and add to pot.
Cook gently for about ½ hour, or until cabbage is cooked to your liking. (Test constantly: don’t overdo it!)
Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or HP sauce.
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