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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Bacon and cabbage is a very old, traditional Irish recipe. Corned beef and cabbage was more an Irish American food that was adapted from this recipe once in America, but it's not a traditional farm recipe. Ingredients:
2 pounds thick slab bacon |
1 cabbage - you can mix regular cabbage and savoy |
8-10 peeled potatoes |
butter |
salt and pepper |
*note: i like to add a large onion to this dish |
Directions:
1. Cover the slab bacon with cold water and bring it to a boil.
2. Drain the water off and put back in the pan again-covering with cold
3. water.
4. Bring to boil again and then simmer for about an hour and 20 minutes.
5. Remove outer leaves of cabbage.
6. Cut in half. Add to the saucepan and simmer for the last 20 minutes.
7. Remove bacon from the pan, and carve into thin slices.
8. Drain cabbage, season with salt and pepper, chop and add a tablespoon of butter.
9. Serve the bacon with the cabbage.
10. Don't forget to serve this with boiled potatoes drizzled with butter and seasoned with salt, pepper and freshly chopped parsley.
11. You can either serve the potatoes whole, cut in chunks, or mashed and fried.
12. Bread is always a part of the meal as well!
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