Description
This traditional Irish Bacon and Cabbage Recipe is a simple and delicious side dish made with just five ingredients. Perfect for Saint Patrick’s Day or any cozy dinner, it features thick-cut bacon cooked with green cabbage, onion, mustard seeds, and chicken broth to create a flavorful and comforting meal.
Ingredients
Scale
Main Ingredients
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 2 1/2 cups chicken broth
- 1 tablespoon mustard seeds
- Salt and pepper to taste
Instructions
- Cook the bacon: Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each, separate the pieces, and add them to the pot. Stir and cook until the bacon is cooked but not fully crispy.
- Prepare the vegetables: Peel the onion and cut it into 8 wedges. Cut the cabbage in half, remove the core, and then cut the cabbage into 12 wedges.
- Sauté the onion: Once the bacon is mostly cooked, add the onion wedges to the pot and sauté for 3 to 4 minutes until softened.
- Add cabbage and seasonings: Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir to move the cabbage to the bottom and bring the bacon upward.
- Simmer: Cover the pot and simmer for 20 minutes, stirring once or twice, until the thickest parts of the cabbage are tender.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm, optionally with whole grain mustard on the side.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Reheat leftovers in a large skillet for best texture instead of using a microwave.
- If desired, whole grain mustard makes a great accompaniment to enhance the flavors.
- Use a large stockpot to ensure even cooking and easy stirring.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
