Dressed Cabbage (Irish)
Submitted by cdurand
Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you’ll actually crave.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you think cabbage is boring, you haven’t tried it the Irish way. Dressed Cabbage is a proper traditional side where shredded cabbage gets braised low and gentle in butter and smoky bacon stock until it’s silky, tender, and soaked through with flavor.
A pinch of nutmeg (or mace, if you’re feeling old school) adds a warm, slightly sweet note that lifts the whole dish. A whisper of flour pulls everything together into a light, glossy coating.
This is the kind of no-fuss side that belongs next to a Sunday roast, a plate of bangers and mash, or alongside corned beef on St. Patrick’s Day.
Kitchen Tips
- Use a heavy-bottomed pot and keep the heat low. You’re braising, not frying. Gentle cooking keeps the cabbage tender without browning.
- Bacon stock is the secret weapon here. Save your bacon drippings and simmer with water for a quick stock, or use the liquid from cooking a joint of bacon.
- Savoy cabbage works beautifully in this recipe. Its crinkled leaves hold onto the buttery sauce better than smooth green cabbage.
Ingredients
Directions
Shred the cabbage.
Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter.
Add bacon stock or water, cover and cook gently for about 20 minutes.
By this time the liquid should be nearly absorbed, and the cabbage cooked.
Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage.
Add pepper if needed.
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