Description
Irish Boiled Bacon and Cabbage is a traditional Irish comfort meal featuring tender cured pork simmered gently with cabbage, potatoes, and carrots. Simple, hearty, and full of flavor, this classic dish is perfect for Sunday dinners or St. Patrick’s Day celebrations.
Ingredients
Scale
Ingredients
- 2–3 lbs cured pork shoulder (Irish bacon or ham)
- 1 small head green cabbage, cut into wedges
- 4–5 medium potatoes, peeled and halved
- 3 large carrots, cut into chunks
- 1 onion, quartered
- 2 bay leaves
- 1 tsp black peppercorns
- Fresh parsley for garnish (optional)
Instructions
Instructions
- Simmer pork: Place pork in a large pot and cover with cold water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam.
- Add aromatics: Add onion, bay leaves, and peppercorns. Cover and simmer for about 1½–2 hours until pork is tender.
- Add vegetables: Add potatoes and carrots to the pot and simmer for 20 minutes. Add cabbage wedges and cook an additional 10–15 minutes until vegetables are tender.
- Rest & slice: Remove pork from the pot and let rest 10 minutes before slicing.
- Serve: Arrange sliced pork with cabbage and vegetables. Spoon a little cooking broth over the top and garnish with parsley if desired.
Notes
For extra flavor, reserve some of the cooking broth to make a light parsley sauce. Traditionally served with mustard or a simple white sauce. Leftovers are excellent in sandwiches the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Boiling
- Cuisine: Irish
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Irish boiled bacon and cabbage, traditional Irish dinner, St. Patrick's Day meal, Irish ham and cabbage
