This classic Irish dish brings together tender Irish back bacon, perfectly cooked cabbage, and a creamy parsley sauce. The recipe uses simple ingredients and straightforward methods that Irish families have cherished for generations.
Irish bacon is at the center of this traditional dish. Back bacon or Irish rashers work best, usually weighing 500g to 1kg. For that authentic taste, stick with unsmoked meat.
Essential vegetables:
For the parsley sauce:
Some folks toss a bay leaf or a sprig of thyme into the pot. Either green or savoy cabbage will do. Both bring a tender bite that just works with bacon.
Traditional recipes keep things simple. Honestly, quality trumps quantity every time with this comforting meal.
Start by placing the Irish bacon in a big pot and covering it with cold water. Bring it to a boil, then drain and toss the water—this step pulls out excess salt.
Cover the bacon again with fresh cold water. If you like, add bay leaves or thyme. Bring to a boil and simmer for 25 minutes per 500g, then tack on another 25 minutes.
Trim off the cabbage’s outer leaves and cut it into wedges. About 40 minutes before the bacon finishes, drop in the potatoes. Add the cabbage wedges 15 minutes from the end.
For parsley sauce: Melt butter in a small pan and stir in the flour. Let it cook for 2 minutes, but don’t let it brown. Slowly add 300ml of the bacon’s cooking liquid, whisking like mad until it’s smooth. Simmer until it thickens, then stir in chopped parsley and season to taste.
The bacon should be fork-tender. Vegetables should be cooked but still have some bite.
Slice the bacon thickly and place it on warm plates. Add the cabbage wedges and boiled potatoes alongside.
Pour plenty of parsley sauce over the bacon slices. A sprinkle of fresh parsley adds a pop of color and flavor.
Traditional sides:
This recipe serves 4-6 people as a main. Oddly enough, it tastes even better the next day if you reheat it gently.
Some families swap in mashed potatoes instead of boiled. The creamy mash and parsley sauce are a match made in heaven.
Keep leftover bacon in its cooking liquid so it stays moist. That liquid also makes a great soup stock.
Getting authentic Irish bacon right comes down to knowing the right cuts and preparing them properly. The quality of your bacon and how you cook it really decide if your dish feels genuinely Irish—or just looks the part.
Irish bacon, or rashers, is a different beast from American streaky bacon. It comes from the pork loin, not the belly, so it’s leaner and has a unique flavor.
Back bacon is what you’ll see most in Irish homes. Each slice is a round of lean meat with a rim of fat. That fat is important—it bastes the meat as it cooks.
Thickness can vary, but traditional Irish butchers cut rashers about 6-8mm thick. That thickness gives you the right texture after cooking.
Good back bacon should be deep pink with creamy white fat. The meat should feel firm, never slimy or grey. Fresh rashers smell clean and just a bit sweet.
Specialist Irish butchers are your best bet for real rashers. Many cure their own bacon using old family methods.
Supermarkets do stock Irish bacon, but you’ll need to check labels. Look for “back bacon” or “Irish bacon rashers.” Skip anything labeled “streaky bacon” or “bacon strips.”
Online suppliers can ship Irish bacon across the UK and even internationally. Companies like Fingleton White and Clonakilty stick to traditional curing and deliver nationwide.
Farmers’ markets sometimes have artisan bacon makers. They might use rare breed pigs and traditional smoking methods. The flavor usually beats mass-produced bacon, though you’ll pay a bit more.
Start prepping before you cook. Take rashers out of the fridge 15-20 minutes early so they reach room temperature. That helps them cook evenly.
Dry curing is the old-school Irish way. Cooks rub pork with coarse sea salt, sugar, and spices, letting it cure for days.
Wet curing means soaking the meat in brine. It’s quicker and makes for a milder flavor, so commercial producers often use it. If your rashers taste too salty, soak them briefly in water before cooking.
Cook rashers over moderate heat to render the fat slowly. Start them in a cold pan so the fat melts gently. Flip once when you see a golden color. Irish bacon should stay tender, not crisp like American bacon.
Picking and prepping cabbage right makes the difference between mushy greens and veggies that actually complement your bacon. The cabbage variety and how you cook it both matter more than you might think.
Green cabbage is the go-to for Irish bacon and cabbage. Its dense, smooth leaves hold up well to long cooking. That firm texture keeps the cabbage from turning to mush.
Green cabbage brings a clean, slightly peppery bite that works with salty bacon. Even after cooking, the leaves stay pleasantly crisp.
Savoy cabbage is a bit softer, with crinkled leaves. It cooks faster and becomes tender quickly. Some Irish cooks love savoy cabbage for its sweeter, milder flavor.
The loose, ruffled leaves of savoy soak up the bacon cooking liquid. If you’re short on time, savoy is a good pick since it softens up fast.
Cut cabbage into wedges, not fine shreds. This keeps it from overcooking and gives the final dish a little bite. Remove the tough core but leave enough stem to hold the wedge together.
Add the cabbage to the bacon pot for the last 15-20 minutes. The bacon’s cooking liquid does all the seasoning you need. When you cook cabbage right in that broth, it soaks up smoky, salty flavors.
Test doneness by poking the thickest stem with a knife. If it yields easily but doesn’t fall apart, you’ve nailed it. Don’t stir too much—otherwise, the leaves might break up and get mushy.
A creamy white sauce like this turns simple boiled bacon into a real Irish feast. The magic is in a smooth roux base and adding fresh parsley at just the right time.
Start with good butter and plain flour for the roux. About eight tablespoons of Irish butter makes a solid base for this sauce.
Fresh milk gets a boost from herbs. Thyme sprigs add earthy depth, and parsley stems give a gentle green flavor. Some cooks throw in thin carrot and onion slices for extra oomph.
Pick really fresh curly parsley, chopped right before it goes in. Four tablespoons is usually enough for color and taste.
Salt and freshly ground black pepper finish it off. Some people use white pepper to keep the sauce looking pale.
| Ingredient | Amount | Purpose |
|---|---|---|
| Butter | 8 tablespoons | Roux base |
| Plain flour | Scant cup | Thickening agent |
| Whole milk | 2 cups | Sauce body |
| Fresh parsley | 4 tablespoons | Flavour and colour |
The roux is what makes or breaks the sauce. Melt butter gently in a heavy pan over low heat. Don’t let it brown.
Add flour gradually, stirring all the while. Cook this paste for two minutes, stirring now and then. It should bubble gently but not change color.
This step gets rid of the raw flour taste. You can even make the roux ahead and keep it in the fridge for up to two weeks.
At the same time, warm the milk with herbs and veggie slices. Bring it to a simmer and cook for four or five minutes. This step gives the sauce a flavor boost.
Strain out the solids and return the milk to the heat. Bring it back to a gentle boil.
Whisking is key here. Add four tablespoons of roux to the hot milk, whisking hard.
You want the sauce to just coat a spoon—neither too thick nor too thin.
Season well with salt and pepper. Taste and tweak before you add the parsley.
Stir in the fresh parsley at the very end. Let it simmer on low for four or five minutes. That wilts the parsley but keeps its color bright.
Give it a final taste and adjust the seasoning. The finished sauce should be creamy with a fresh herbal lift that lets the bacon shine.
Serve it hot. Parsley sauce and salty bacon with tender cabbage? That’s comfort food at its best.
This traditional Irish soup takes three simple ingredients and turns them into a cozy meal for chilly nights. The secret is picking the right bacon and cooking it with care so the broth gets loads of flavor.
Irish bacon is the backbone of this soup. Thick rashers work best, giving you the smoky fat that makes the base taste rich. Traditional back bacon has a flavor that streaky bacon just can’t match.
Green cabbage is the classic pick for this soup. It holds its shape and adds a gentle sweetness. Savoy cabbage is a little milder if you want something subtler. Cabbage needs careful timing so it stays tender, not mushy.
Yukon Gold potatoes strike a nice balance—they partly break down and thicken the soup but still keep some texture. Russets make the soup creamier but tend to fall apart more.
Vegetable broth or chicken stock forms the soup’s liquid base. The broth quality really matters here. Homemade stock lifts this potato soup up, but honestly, a good store-bought one will do in a pinch.
Aromatics like fresh thyme, bay leaves, and the right seasoning make a big difference. They help the soup taste like something you’d get in a cozy Irish pub.
Start by cooking chopped bacon in a heavy-bottomed pot over medium heat until it gets crispy. Scoop out the bacon, but let the rendered fat stay behind—this stuff is pure flavour for the rest of the soup.
Toss diced onions and minced garlic into that bacon fat and sauté until they soften and smell amazing. Throw in shredded cabbage and cook it for just a bit, letting it wilt but not go limp. Nobody wants mushy cabbage.
Add cubed potatoes, broth, thyme, and a bay leaf. Bring everything up to a gentle boil, then drop the heat and let it simmer for about 25–30 minutes. The potatoes should be nice and tender, maybe even starting to break apart a little.
Toss the crispy bacon back in during the last few minutes of cooking. Give the soup a taste, then add salt and pepper as needed. Fish out the bay leaf before serving—nobody likes biting into that.
Some folks like to pour in a splash of cream for extra richness, though honestly, the starchy potatoes usually give the soup plenty of body on their own.
Getting the right texture takes a little attention to potato choice and how long you cook everything. Yukon Gold potatoes work best—they make the soup creamy without turning gluey. Cut them into even chunks so they cook at the same rate.
Control the cabbage texture by adding it in stages. Toss in the tougher stems first, then the tender leaves later. That way, you won’t end up with some bits overdone while others are still crunchy.
If you want a thicker, heartier soup, just mash a few potatoes against the side of the pot as it cooks. This releases more starch and thickens things up naturally. Don’t bother with a blender—it usually just makes the soup gummy.
When you add the bacon back, make sure it’s still a little crispy. Soggy bacon just doesn’t cut it for this soup.
Let the soup rest for about 10 minutes before serving. This gives the flavours time to meld and helps the soup thicken up a bit more. Plus, it won’t burn your tongue.
The right sides and smart storage can turn this classic Irish recipe from a simple dinner into a full-on comforting feast. You get all the tradition, and leftovers still taste great.
Irish soda bread is the go-to side for bacon and cabbage. Its dense, slightly sweet crumb soaks up all those savoury juices.
Fresh butter pulls double duty here. Drop a pat over boiled potatoes or slather it thickly on warm soda bread—either way, it’s a win.
Whole grain mustard brings just the right sharpness to balance out the rich bacon. Irish families usually set out little bowls so everyone can help themselves.
| Accompaniment | Purpose | Serving Method |
|---|---|---|
| Irish soda bread | Absorbs cooking liquids | Sliced thick, served warm |
| Butter | Enhances potatoes and bread | Individual pats |
| Whole grain mustard | Cuts through richness | Small serving bowls |
| Fresh parsley | Adds colour and freshness | Chopped, sprinkled over |
Save the bacon cooking liquid—it’s loaded with flavour. Drizzle it over the veggies for extra depth.
Creamy mashed potatoes sometimes swap in for boiled ones these days. The smoothness plays nicely with rustic bacon and tender cabbage.
If you want leftovers to taste just as good, store the bacon separately from the veggies. That keeps it from turning to rubber when you reheat.
Let everything cool completely before storing. Put sliced bacon in an airtight container and it’ll keep for up to four days. Store cabbage and potatoes in their own containers with tight lids.
Reheat bacon slices in a dry pan over medium heat for a couple of minutes per side. That way, they stay crisp.
For veggies, use gentle steaming or the microwave with a splash of reserved cooking liquid. This keeps the cabbage from going mushy and helps it stay moist.
Leftovers don’t have to be boring. Chopped bacon and cabbage make great sandwich fillings or soup starters. Diced potatoes are perfect for tossing into a breakfast hash.
The reserved cooking liquid freezes well for up to three months. Use it as a base for soups, stews, or to punch up the flavour of other veggies later on.
Irish bacon and cabbage has taken on all sorts of new twists—think maple glazes, roasted veggies, or even creative protein swaps. Modern cooks love adapting it for dietary needs, but they still keep that cozy, comforting vibe.
Plant-based versions use smoky mushrooms or jackfruit with a splash of liquid smoke to mimic that savoury depth. It’s not bacon, but honestly, it gets pretty close.
Gluten-free? You’re basically there—traditional recipes skip wheat anyway. Just double-check any seasonings or sauces.
Low-sodium takes lean on fresh herbs and spices instead of salty cured meats. Garlic, thyme, and bay leaves bring in loads of flavour. A splash of heavy cream adds richness without piling on salt.
For dairy-free versions, swap in coconut cream for butter when finishing the cabbage. It gives you that same silky richness, and nutritional yeast adds a nice umami kick.
A teaspoon of smoked paprika in the cooking liquid gives the whole dish a lovely warm, smoky undertone. It’s especially good if you’re roasting things instead of simmering.
Fresh herbs really lift the dish. Thyme and rosemary pair well with bacon, and a sprinkle of parsley at the end brightens everything up.
A splash of apple cider vinegar in the cabbage during the last few minutes adds a subtle tang and keeps the dish from feeling too heavy. You’ll see this trick in a lot of modern Irish kitchens.
Mix Dijon mustard with maple syrup for a killer glaze on roasted versions. It caramelises as it cooks, making a flavourful crust and adding a little complexity.
Ham brings a milder flavour than traditional Irish bacon. Gammon steaks cook fast and give you that salty bite without a long prep. This swap is great when you’re short on time.
Corned beef changes up the flavour but still feels very Irish. The spiced brine adds something bacon just can’t. Cooking it is pretty similar, though you might need to tweak the timing.
Smoked pork shoulder delivers deep flavour and tender meat. It takes longer to cook, but the result is worth it. The smoke really brings out the cabbage’s sweetness.
Turkey bacon is a lighter option. It’s not traditional, but it cooks up much the same and soaks up the soup’s flavours. If you go this route, adding heavy cream to the cabbage helps make up for the lost richness.
If you want truly authentic Irish bacon and cabbage, start with quality ingredients and nail the balance between smoky meat and tender veggies. Good sourcing and a few flavour tricks turn humble basics into something special.
Start with real Irish back bacon from a specialist butcher or a trusted supplier. This cut is meatier and less fatty than regular streaky bacon, and the texture is just better.
Look for back bacon with nice marbling and a pale pink colour. Skip the overly processed stuff that’s pumped full of water. These days, you can even order authentic ingredients online if you’re not in Ireland.
Pick fresh cabbage with firm heads and bright green leaves. It should feel heavy for its size and show no yellowing or soft spots.
Butter matters more than you’d think. Go for Irish butter if you can—it’s richer and creamier, which really works with the bacon. Salted is usually best.
Grab fresh, vibrant herbs like parsley and thyme. They add a pop of colour and freshness you don’t want to miss.
Timing is everything. Start the bacon first and let it simmer gently for at least an hour before adding any veggies.
Use the bacon cooking liquid as your stock for the cabbage. This infuses the veggies with that smoky, savoury goodness.
Cut cabbage into wedges instead of shredding it. Wedges cook more evenly and hold together better—no one likes mushy cabbage.
Add thyme during cooking for depth, but save parsley for the end so it stays bright and fresh.
Season as you go, not all at once at the end. Bacon releases plenty of salt, so taste along the way and adjust as needed.
This classic Irish recipe grew out of generations of agricultural tradition and family gatherings. It’s become a real part of Irish identity, rooted in rural life and communal meals that kept families going.
Irish families started making bacon and cabbage back in the 18th and 19th centuries. They used whatever ingredients would last through harsh winters and tough times.
Irish bacon became a staple because nearly every household kept pigs. People even called them “the gentleman who pays the rent” because they were so valuable. Families cured pork in the fall, making sure they’d have meat all winter.
Cabbage thrived in Ireland’s cool, damp climate. It grew late into the season and stored well, so it was always on hand. Unlike a lot of veggies, cabbage did great in Irish soil.
Add potatoes to the mix—a crop that changed everything for Irish cooking—and you’ve got a filling, nutritious meal from just a few basics. That trio of bacon, cabbage, and potatoes became a cornerstone of Irish home kitchens.
Bacon and cabbage isn’t just food—it’s a symbol of Irish resilience and togetherness. Families gathered around this meal, especially during tough times, and it brought everyone closer.
The dish speaks to Ireland’s farming roots and resourcefulness. When money was tight, people relied on what they could grow or raise themselves. That self-sufficiency became a badge of honour.
St. Patrick’s Day made bacon and cabbage a festive centrepiece. The holiday lines up with new cabbage season, so it’s a natural pick for celebrations. Irish communities everywhere keep the tradition alive as a way to stay connected to home.
The meal’s simplicity says a lot about Irish values—making the most of what you’ve got. Families pass down their own versions and cooking tricks, keeping the tradition alive and linking today’s cooks with their ancestors.
If you want great bacon and cabbage, you have to watch your timing and ingredient choices. The most common problems? Overcooked, mushy cabbage and using the wrong bacon, which totally changes the dish’s authentic feel.
Tender cabbage goes from perfect to soggy in no time if you overcook it. Lots of home cooks toss cabbage in with the potatoes, but that’s a surefire way to wreck the texture.
Cabbage only needs about 10–15 minutes of cooking time. It should keep a bit of bite and stay a nice bright green. You want the leaves soft, but not falling apart.
Wait until the bacon is nearly done and the potatoes are tender before adding cabbage. That’s the sweet spot.
Chopping cabbage too fine is another common mistake. Big wedges hold up better and don’t turn to mush. Thin shreds just can’t take the heat.
How to tell your cabbage is cooked just right:
Back bacon really makes Irish bacon and cabbage what it is. If you swap it for streaky American-style bacon, the dish just doesn’t taste or feel right.
Back bacon comes from the pork loin. You get lean meat with a bit of fat on top.
This cut stays tender during the long boiling that the recipe needs.
Streaky bacon, on the other hand, has way too much fat. When you boil it, it just turns greasy.
It also cooks much faster than back bacon, so timing the veggies gets tricky.
You’ll often find Irish back bacon sold as “rashers” in specialty shops. If you can’t get that, thick-cut Canadian bacon works pretty well.
Skip anything labeled “breakfast bacon” or any thin-cut stuff.
Make sure the bacon is at least 1cm thick. Thinner pieces dry out too quickly with the long cooking time.
Irish bacon and cabbage has changed a lot as it traveled. Irish-American communities ended up creating new versions, and now modern chefs are taking the classic in all sorts of directions.
When Irish immigrants landed in America in the 19th century, they ran into a problem. The bacon they loved back home was expensive and hard to find.
Jewish delis nearby sold affordable corned beef. It became the go-to substitute and eventually the core of what Americans now call an Irish dish.
Corned beef actually worked out pretty well. You could cook it much like Irish bacon, needing slow, gentle simmering to get tender.
Irish-American families adjusted their recipes. They boiled corned beef with cabbage and potatoes, keeping the basic idea but using what they had.
This Irish recipe swap led to corned beef and cabbage, a dish you’ll spot in Irish-American restaurants everywhere. It doesn’t really match the original Irish bacon and cabbage, but it’s become a real Irish-American culinary tradition.
A lot of Irish-Americans still make this version for St. Patrick’s Day. The tradition’s stuck around for more than 150 years and, honestly, it’s earned its place.
Chefs in Ireland and abroad have really started to play with bacon and cabbage. Dublin restaurants now serve deconstructed plates with crispy bacon dust and smooth cabbage purée.
Some high-end places cure their own bacon the old-fashioned way. They’ll use heritage pork and age the meat for deeper flavor.
You’ll even see molecular gastronomy pop up. Chefs make cabbage foams, bacon caviar, or even potato glass—familiar flavors but with a twist.
Farm-to-table spots focus on where everything comes from. They’ll work with local pig farmers and grow their own heirloom cabbages for a more authentic but still fancy dish.
Some chefs mix in global influences. You might get miso-glazed bacon or cabbage with a bit of kimchi kick, but the dish still keeps its Irish roots.
These modern takes stick to the heart of the Irish recipe. They keep the core flavors but show how tradition can evolve.
If you want to make Irish bacon and cabbage, you’ll need the right ingredients and a few specific techniques. Knowing the difference between Irish and American bacon really helps if you’re aiming for the real deal.
Traditional Irish bacon and cabbage starts with Irish back bacon. This cut comes from the pork loin, not the belly, so it’s leaner and meatier, with a ring of fat around the edge.
Fresh white cabbage is the go-to vegetable. Usually, it’s chopped into big wedges.
Most recipes add floury potatoes on the side.
Salt and black pepper do most of the seasoning work. Sometimes you’ll see mustard seeds or parsley for extra flavor.
Simple ingredients reflect Ireland’s farming roots. Families raised pigs and grew sturdy veggies like cabbage that could handle the weather.
Put the Irish bacon in a big pot and cover it with cold water. Bring it up to a gentle simmer and cook for about 20 minutes per pound.
Take out the bacon and toss cabbage wedges into the same pot. Simmer them for 15 to 20 minutes, just until they’re soft but not falling apart.
For the parsley sauce, melt butter in a saucepan and whisk in some flour. Gradually pour in a bit of the bacon’s cooking liquid to make a smooth sauce.
Add chopped fresh parsley and season with salt and pepper. You want the sauce thick enough to coat a spoon.
Slice up the bacon and serve it with the cabbage. Drizzle the parsley sauce over everything.
Start by cutting the Irish bacon into big chunks and browning them in a heavy pot. This step adds a ton of flavor.
Toss in diced onions and cook until they soften. Pour in enough stock or water to cover the bacon.
Add quartered potatoes and simmer for 15 minutes. Then drop in thick cabbage wedges so they don’t overcook.
Season with salt, pepper, and fresh thyme. Let everything cook until the potatoes are tender and the cabbage soaks up the bacon flavor.
You’ll end up with a rich, savory broth and plenty of tender veggies and bacon.
Irish boiling bacon comes from the pig’s back and loin. It’s a round cut with lean meat and a fat ring around the edge.
American streaky bacon comes from the belly, so you get long strips with layers of fat and meat.
You cook them differently. Irish bacon needs gentle simmering in water, while American bacon is usually fried or grilled.
Irish bacon stays moist and has a ham-like texture, even after a long simmer. Regular bacon goes crispy and can actually get tough if you try to boil it.
The flavors are different, too. Irish bacon is milder and less salty. American bacon has a stronger, smoky taste that can overwhelm veggies.
Dublin coddle mixes bacon with sausages, potatoes, and onions for a hearty stew. People originally made it to use up leftovers before the weekend.
In Cork, folks often add carrots and turnips. These root veggies bring sweetness and a splash of color.
Some places swap onions for leeks for a gentler flavor. Others throw in bay leaves or thyme for extra depth.
Coastal regions sometimes get creative and add seafood elements. Bacon with mussels or cockles? It’s a surf-and-turf spin on the classic.
People usually slice the bacon and lay it out on a big serving platter, making it the star of the table. You’ll notice each slice has that classic ring of fat hugging the lean meat.
Cooks place cabbage wedges next to the bacon, keeping them intact instead of breaking them up. The dish often gets a bit of moisture from the cooking liquid, which adds a comforting touch.
Floury potatoes come on the side, either boiled in their skins or mashed up with some butter. Lots of folks go for Kerr’s Pink or Roosters because they just have the right texture.
You’ll find mustard or parsley sauce in little bowls, so everyone can add as much or as little as they want. Irish butter and some fresh, crusty bread usually round out the spread.
Families tend to serve everything family-style, letting everyone dig in and pick what they like best.
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