Description
This traditional Irish Bacon and Cabbage Recipe features thick-cut bacon simmered with cabbage, onion, chicken broth, and mustard seeds, creating a flavorful and comforting side dish perfect for Saint Patrick’s Day or any hearty dinner.
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 and add the bacon pieces to the pot. Stir and cook until bacon is cooked but not fully crispy.
- Prepare Vegetables: Peel the onion and cut it into 8 wedges. Cut the cabbage in half, remove the core, then cut the cabbage into 12 wedges.
- Sauté Onion: Once the bacon is mostly cooked, add the onion wedges to the pot and sauté for 3-4 minutes until softened.
- Add Cabbage and Broth: Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir to move cabbage to the bottom and bacon upwards.
- 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 the dish, then season 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.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust salt carefully since bacon adds some saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
