Corned beef and cabbage are most definitely traditional for serving on St. Patrick’s Day. Quite popular, too. Traditional Irish cabbage should be made with bacon. It’s tradition and adds a delicious flavor to the recipe! Because isn’t everything better with bacon?
Easy To Make Traditional Irish Cabbage With Bacon
My great-grandmother would always serve corned beef and cabbage on St. Patrick’s Day. While I do have fond memories of the meals now, I wasn’t always a fan during my childhood. It just wasn’t something that I ate that often as a kid. But I love how she shared the Irish tradition with our family each year. And now I have grown to love the flavor of corned beef and cabbage.
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Just recently I posted a delicious corned beef brisket recipe. This cabbage recipe is the perfect addition to corned beef. After all corned beef and cabbage is the traditional Irish meal to have on St. Patrick’s Day. You can get the corned beef brisket recipe on the blog HERE.
Traditional Irish Cabbage Recipe
- 1 Head Green Cabbage
- 1 teaspoon peppercorns
- 8 slices Bacon
- ½ Cup Red Wine Vinegar
- 3 Tbsp Butter
- 2 tsp Nutmeg
- Salt and Pepper to taste
Step 1: Cut the bottom stem off the cabbage, carefully remove the outer leaf. Cut the core out of the center of the leaf. Place three slices of the bacon as well as the peppercorns into the leaf. Carefully fold and tie into a bundle with twine.
*To fold: Turn Cabbage leaf inwards over the bacon and peppercorns and roll up like a burrito.
Step 2: Cut the Cabbage head into two halves, remove the center core of the cabbage. Carefully peel leaves off of the cabbage in layers. Rinse them off in cool water.
Step 3: Transfer leaves to a large stockpot, add the bacon/peppercorn bundle, and cover the cabbage with water. Add the Red Wine Vinegar, and salt the water with about 1 tsp salt. Bring to a boil. Turn the heat down to low, cover, and simmer for 20 minutes or until cabbage is tender. Drain the cabbage and allow it to cool.
Step 4: While cabbage is simmering, cut remaining bacon into strips and cook over med-low heat until crispy.
Step 5: Preheat the broiler.
Step 6: Chop the cabbage up into strips and place it into a buttered baking dish. Top with 3 Tbsp butter. And place under the broiler until the cabbage is browned about 5-10 minutes.
Step 7: Remove from the oven; add the nutmeg, salt, and pepper to taste. Top with bacon.
Serve with corned beef on St. Patrick’s Day!
I have a delicious corned beef brisket recipe here on the blog.
So delicious and perfect for serving on St. Patrick’s Day!
Like this traditional Irish cabbage recipe?
Get more easy recipes on the blog HERE.