Discovering Ireland’s Culinary Heritage: Traditional Bacon and Cabbage Recipe
Darina Allen, the esteemed author of Forgotten Skills of Cooking, asserts that bacon and cabbage is the true national dish of Ireland. This classic recipe showcases a delightful combination of flavors that pays homage to Irish culinary traditions.
While many associate St. Patrick’s Day with corned beef and cabbage, it’s important to recognize that bacon and cabbage holds a special place in Irish hearts. This dish features whole loin bacon—a leaner cut compared to American-style bacon—which is simmered alongside fresh cabbage and served with a rich parsley sauce.
Understanding Irish Bacon
Unlike its American counterpart, which comes from the belly, Irish bacon is derived from the back of the pig, resulting in a much leaner product. For this recipe, I opted for pre-sliced Irish bacon; however, whole cuts can be found at specialty shops across the British Isles.
The key to this dish lies in selecting high-quality bacon. During preparation, I noticed my chosen cut was somewhat mild in flavor. To enhance it further, I added peppercorns and a bay leaf while cooking—this not only enriched the taste but also gave the boiled bacon a delightful ham-like quality while infusing the cabbage with savory goodness.
The Creamy Parsley Sauce
To elevate this dish even more, we finish it off with a vibrant parsley sauce—a simple béchamel made creamy by infusing milk with thyme, carrots, and onion before thickening it with roux. The result is an aromatic sauce bursting with freshness from chopped parsley.
This traditional combination offers an excellent alternative to corned beef on St. Patrick’s Day or any day you crave something authentically Irish—clean flavors without overwhelming saltiness allow each ingredient to shine through beautifully.
Traditional Irish Bacon & Cabbage Recipe
Ingredients:
For Bacon and Cabbage:
- 5 pounds thick-cut loin or collar bacon
- 1 Savoy cabbage
- 4 tablespoons butter
- Freshly ground black pepper
For Roux:
- 8 tablespoons butter
- Just under 1 cup all-purpose flour
For Parsley Sauce:
- 2 cups whole milk
- A few stems of parsley
- A sprig of thyme
- Optional: slices of carrot & onion for added flavor
- Salt & freshly ground black pepper
- About 4 tablespoons freshly chopped curly parsley
Instructions:
-
Prepare the Bacon: Place your chosen cut of bacon into a large pot filled with cold water; bring slowly to boil.
- If your bacon is particularly salty (indicated by froth), consider discarding this water and starting anew.
- Depending on saltiness levels, you may need to change out water several times.
- Once ready for cooking properly (after rinsing), cover your meat completely in hot water; cover pot tightly and let simmer for approximately 20 minutes per pound until nearly cooked through (about 1 hour total).
-
Prep Your Cabbage: While waiting on your meat: – Remove outer leaves from Savoy cabbage then quarter it carefully removing core sections.
- Slice remaining quarters into thin shreds; rinse quickly if necessary.
3. Combine Ingredients: About twenty minutes before finishing up cooking time for your pork:
- Add shredded cabbage directly into pot containing simmering meat. – Stir gently then cover again allowing both ingredients ample time together until fully cooked (around another half hour).
- Make Roux: In another pan:
- Melt butter over low heat then whisk flour continuously for about two minutes until lightly golden brown—store any excess roux covered inside fridge up-to-two weeks!
5. Create Parsley Sauce: In separate saucepan:
- Combine cold milk along herbs/vegetables if using; bring mixture just shy boiling point seasoning generously throughout process! - Strain liquid back into clean pan bringing back heat once more whisking-in four tablespoons prepared roux till achieving desired consistency! Adjust seasoning as needed adding final touch by stirring-in fresh chopped parsley letting sit briefly before serving warm alongside main course!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 386 |
| Total Fat | 21g |
| Saturated Fat | 9g |
| Cholesterol | 140mg |
| Sodium | 457mg |
| Total Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Protein | 42g |
This hearty meal serves approximately twelve to fifteen people—a perfect choice whether you’re celebrating St.Patrick’s Day or simply indulging in authentic comfort food! Enjoy every bite as you savor Ireland’s rich culinary heritage!