Cabbage & Bacon (Irish)
Submitted by debriv
Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.
YIELD
4 servingsPREP
20 minCOOK
80 minREADY
100 minIf there’s one dish that captures the heart of Irish home cooking, it’s this. Savoy cabbage and bacon, simmered together in stock with a few whole allspice berries for warmth. That’s it. No fuss, no fancy techniques.
The cabbage gets a quick boil and a cold water shock to keep it from going mushy. Then it’s layered between strips of bacon in a casserole, barely covered with stock, and left to simmer gently until the liquid is nearly gone and every leaf is infused with smoky, peppery goodness.
This is the kind of meal that’s been warming Irish kitchens for generations. Serve it on its own with some crusty soda bread, or alongside boiled potatoes and a bit of mustard.
Kitchen Tips
- Savoy cabbage is traditional here; its crinkled leaves hold the stock beautifully
- The cold water soak after boiling stops the cooking and keeps the cabbage from turning to mush
- Don’t rush the simmer; let the liquid reduce slowly so the bacon flavor soaks into every layer
Ingredients
Directions
Cut the cabbage in half and boil for 15 minutes in salted water.
Drain, and soak in cold water for 1 minute, then drain well and slice.
Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings.
Add enough stock to barely cover, then put the remaining strips of bacon on top.
Cover and simmer for an hour, until most of the liquid is absorbed.
Comments
