Traditional recipes

Irish cabbage recipe

Irish cabbage recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a delicious cabbage side dish.

65 people made this

IngredientsServes: 4

  • 2 rashers bacon, diced
  • 1 medium cabbage, cored and cut into wedges
  • 2 tablespoons melted butter
  • 2 teaspoons ground nutmeg
  • 500ml water
  • salt and pepper to taste
  • 125ml red wine vinegar

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat the grill.
  2. Place cabbage into a large pot. Add water and bring to the boil. Simmer over low heat until tender, about 15 minutes.
  3. Meanwhile, cook bacon in a frying pan over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
  4. Place under your oven's grill until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (47)

This was super simple. I skipped the butter and oven and just sauteed the cooked cabbage in the bacon grease.-29 Mar 2012

We love cabbage and we love bacon. I didn't add the entire 2 tsp of nutmeg, I couldn't bring myself to do it - I just sprinkled the top lightly. I really enjoyed the addition of the red wine vinegar. Some onion with the cabbage would be a good addition. Thanks for sharing your recipe.-10 Mar 2012

We enjoyed this recipe. I normally would not add nutmeg to a savory dish but did to follow the recipe. It added a depth of flavor I didn't expect and we really liked it. Will make this again.-30 Mar 2012

Traditional Irish Bacon, Cabbage, and Parsley Sauce Recipe | Cook the Book

On this side of the Atlantic, corned beef and cabbage may be about as Irish as a dish gets, but according to Darina Allen author of Forgotten Skills of Cooking bacon and cabbage is Ireland's national dish. This one calls for whole loin bacon, a British Isles export which is cooked along with the cabbage, sliced before serving, and paired with a creamy parsley sauce.

Unlike American bacon, Irish bacon is made from the back of the pig instead of the belly and is much leaner than streaky bacon. I used a presliced Irish bacon for this recipe but whole versions are available in British specialty shops.

Most of the flavor in this dish comes from the bacon that you choose. While preparing it, I realized that my bacon was relatively mild and added a few peppercorns and a bay leaf to bump up the flavor. The boiled bacon takes on a ham-like quality and the cabbage became plenty porky.

The bacon and cabbage is finished with a parsley sauce that's really nothing more than a béchamel made from milk infused with thyme, carrots, and onion, thickened with a roux and finished with plenty of fresh, bright parsley.

This Irish bacon, cabbage, and parsley sauce was a nice break from the ubiquitous St. Patrick's Day standard of corned beef and cabbage which I've always found a little over the top, especially when made from the prepackaged corned beef. Without all of the salt and spices you can really taste the ingredients that go into the dish—it's clean and fresh and decidedly Irish.

Bacon and Cabbage. A delicious traditional Irish recipe

Bacon and Cabbage is renowned as one of Ireland’s best known traditional Irish recipes.

Most Irish families in times past would keep a pig and he was known as the ‘Gentleman who pays the rent . Once it had been fattened up over the Summer the pig would be sold to the market and the money from that sale was a major contributor to that all important rent payment.

So meat was a luxury for most. Whatever was produced in the house was sold on to pay to help pay the rent. But if you were a wealthier farmer and had made enough money from your crops and labour to pay the rent outright then you might not have to sell the pig in November and you could keep it.

The pig would be slaughtered and the meat would then be distributed to your neighbours and when they killed their pig they shared their pig with you. There was no refrigeration at the time so you could not keep the meat , everything had to be eaten fresh and it made sense to have a roster system for killing the pig so everyone had fresh meat and it bound a community more together. They actually called them ‘meat clubs’

They ate every part of the pig the only part not eaten was the squeal! Even the bladder was blown up and used as a football by the boys.

The one part you kept for yourself was the ham which was salted down and then hung above the fire to give it that nice smokey flavour. This became your bacon which was the special Sunday dish of the tenant farmer. The bacon would be put into the cooking pot and potatoes and cabbage were added to make this delicious traditional Irish recipe. Bacon, Cabbage and Potatoes.

Irish farmers Had a meal called ‘potatoes and point’. While eating their potatoes for breakfast lunch and dinner every day during the week they would point their potato at the bacon hanging above the fire and go ‘Aaahh we’re having you on Sunday ‘ in the hope of getting the flavour of the bacon to move across the room into their spud!

How To Make Irish Cabbage and Bacon

  1. I started by sautéing the bacon until almost crispy.
  2. Then I added onion to the bacon grease for flavor, and let in soften.
  3. Finally, I added roughly chopped cabbage, a little broth, and mustard seeds.

The broth helps the cabbage cook down into silky strands.

The bacon softens along with the cabbage, creating a luxuriously decadent dish from humble beginnings.

Although you can serve Irish Cabbage with Bacon as a side dish with corned beef, proportionally there is a lot of bacon in this recipe.

Enough bacon to make it a main dish in my opinion.

In Ireland, it’s often served as the main course with mustard and boiled potatoes.

26 Irish Side Dishes That Are Better Than Boiled Cabbage

It's time your classic corned beef dinner with boiled potatoes and cabbage got a makeover. From traditional favorites like Colcannon to kicked-up classics like cabbage coleslaw, these easy Irish side dishes will make St. Patrick's Day that much luckier and tastier, than ever before. Need more St. Patty-approved recipes? Check out some of our favorites.

We'd argue that this might be THE quintessential St. Paddy's side dish.

We took everything you love about traditional stuffed cabbage and turned it into a crowd-friendly, no-fuss casserole.

Irish Potato and Cabbage Dish – Colcannon Recipe

What can be more comforting than a hot creamy bowl of mashed potatoes and cabbage, onions and lots of butter and cream? For a potato and cabbage lover like myself hardly anything, I suppose.

I made this Irish colcannon for the first time years and years ago, it was probably one of the first dishes I have ever cooked.

Why? Not only because both my husband and I love any potato and cabbage dish, but also because this colcannon was cheap and during those times when we were both studying and were only working enough hours to help us survive, these were the kind of dishes we were eating most of the times.

Potatoes and cabbage dishes, stewed beans, stewed cabbage, hearty vegetable soups, homemade bread and lots of Gouda cheese (which is very cheap in Germany). Filling and healthy food that costs almost nothing 🙂 Hardly any meat and when I was buying any, it was mostly chicken legs or ground pork.

History of the Irish colcannon

The word colcannon comes from the Irish cal ceannann, which means white-headed cabbage.

The history of the Irish colcannon starts with the potatoes, which arrived to Ireland sometimes during the 16th century. How that happened is pretty much unclear, but the fact remains that by the beginning of the 18th century the potatoes have become one of the most important foods in the Irish diet.

Colcannon &ndash the iconic Irish potato and cabbage dish &ndash was first mentioned in a traveler&rsquos diary.

William Bulkely from Wales had colcannon during the Halloween night he spent in Dublin in 1735: &ldquoDined at Cos. Wm. Parry, and also supped there upon a shoulder of mutton roasted and what they call there Coel Callen, which is cabbage boiled, potatoes and parsnips, all this mixed together. They eat well enough, and is a Dish always had in this Kingdom on this night.&rdquo (

Colcannon is indeed a traditional Halloween (Oíche Shamhna) dish and in the past charms used to be mixed in this cabbage and potato dish.

For instance, if you found a ring in your colcannon it would mean you would get married, while a thimble meant you would remain a spinster in the coming year. A coin would mean money coming your way, while a rag meant poverty. A stick would mean that you will get beaten by your spouse soon&hellip :-

How to make the mashed potatoes and cabbage?

  • Peel and cut the potatoes into chunks. Boil them in salted water until soft, more or less 20 minutes. Drain well and while they are still hot, mash them together with the cream and two tablespoons of the butter. Add salt and pepper generously.
  • While the potatoes are cooking, shred the cabbage finely and chop the onion. Heat 1 tablespoon butter in a large pan and cook the onion until translucent, about 3 minutes. Add the cabbage and saute for about 10 minutes, stirring often, until the cabbage is tender and slightly golden.
  • Slice the green onions finely, keep one aside for garnishing. Finely chop the chives as well. Grate the white cheddar cheese.
  • Mix the mashed potatoes and the cabbage together. Fold in 2 of the sliced green onions. Adjust the taste with more salt and pepper, if necessary.
  • Place the colcannon in a serving bowl, cut the last tablespoon butter into small cubes and let the butter melt on the surface of the hot mashed potatoes. Sprinkle with the remaining green onions and chives and serve immediately.

How to serve colcannon?

I suppose that most people serve colcannon as a side dish. However, most of the time, we have it as it is and being the Romanian that I am, I place some pickled green tomatoes or zucchini on the table. I need nothing more!

Or maybe though: a fried egg on top is divine!

If you want to serve the potatoes with cabbage as a side dish, you can have it with any kind of beef stew, a nice Guinness Irish with beef stew, for instance, beef Bourguignon or any other beef, lamb or pork stew you like.

You can also have colcannon with sausages (bangers), boiled ham or gammon.

Irish Cabbage Recipe with Apples

Use your favorite apples to layer into this baked Irish cabbage casserole. Cinnamon, sugar and bread crumbs sprinkled between the layers makes this a tasty dish.


  • 1 head of cabbage, chopped
  • 2 C apples, peeled, cored and sliced
  • cinnamon
  • 1/3 C sugar
  • 1 C bread crumbs
  • 6 T butter, melted


Fill a saucepan 2/3 full of water. Bring to a brink boil over high heat.

Add cabbage and boil until beginning to become tender, about 4 minutes.

Spray a 2 quart casserole dish using a non-stick cooking spray.

Layer half of the cabbage into the dish. Cover the cabbage with a layer of half of the apple slices.

Sprinkle the layer of apples with a little cinnamon, followed by half of the sugar, and then spread half of the bread crumbs over all.

How do you make Colcannon?

To make Colcannon, start by peeling and boiling your potatoes with some garlic. When cooked through, drain and mash your potatoes.

I like to use a potato ricer for mashing my potatoes. I find that this simple little piece of kit gives the PERFECT mash every time as there is no escape for any pesky lumps. Using a ricer also avoids the risk of that DREADED gluey mashed potato which comes from too much beating or mashing.

I’ve had my potato ricer for years and years and use it every single time I make mashed potatoes. This one looks slightly different to mine (more sturdy!), is currently rated as the top choice on Amazon and costs about £13 – Commercial Grade Potato Ricer.

Once mashed, soften your cabbage and spring onions in butter, add to your riced potatoes with cream and salt and pepper. Mix thoroughly and serve immediately.

It you’re not serving straight away, you can keep these warm in the oven so they get a delicious crispy top.

Vegan Irish Colcannon Potatoes and Cabbage

Looking for a St. Patrick's Day meal vegans can enjoy, or just longing for a wee taste of Ireland? Colcannon is a traditional Irish side dish made with potatoes and cabbage, and this Irish colcannon recipe ​puts a vegan twist on the classic Irish dish.

Colcannon was introduced to the United States by Irish immigrants and is most commonly served on St. Patrick's Day. The word colcannon comes from the Gaelic word, cal ceannann, which means white-headed cabbage. Potatoes, cabbage, and leeks were very common and considered foods of the average citizens of Europe and Ireland during Medieval times. Because of the availability of these foods, it makes sense that home cooks would get creative and create a dish that incorporated these three common ingredients.

But you certainly don't have to wait until St. Patrick's Day, and you don't have to be Irish—or even vegan for that matter—to enjoy this healthier and reduced-fat version of Irish colcannon anytime you like!

How-to Make Easy Irish Cabbage Soup

Happy Saint Patrick’s Day… where here in America everybody’s Irish! All in good fun though, I really love this holiday, it always reminds me that spring is almost here. Also because I love all the food and it’s an excuse to drink green beer, I mean really that’s awesome.

But back to the food, it doesn’t all have to be about the corned beef. Cabbage and potatoes are part of an Irish staple and can be cooked in so many amazing and easy ways. Today I chose this Irish Cabbage Soup because it’s simple, light, yet full of flavor! (Also you could easily serve this alongside that corned beef ))

I also think this soup would be healthy way to bring a little Irish flavor to your meal. You could serve it with a lean beef roast or roast chicken, if you don’t want the the fat of the corned beef.

So make up some of this tasty soup, then sit back, relax, throw on some Irish music, (maybe have a beer) and pretend you’re far away in an old Irish pub.

Easy Irish Cabbage Soup

Yields: Makes 5 cups


  • 3 tablespoons butter
  • 3 tablespoons chopped onion
  • 1/4 cup raw potato, peeled and chopped
  • 3 cups green cabbage, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 tablespoons flour
  • 2 cups broth or water
  • 2 1/2 cups milk
  • chopped parsley for garnish

How to Make:

  1. Heat butter in a skillet or Dutch oven.
  2. Add onion and saute until tender but not browned.
  3. Add potato, cabbage, salt, nutmeg and flour and mix.
  4. Add broth, cover and cook 20 minutes.
  5. Puree in blender or use a food mill. Add milk and reheat.
  6. Serve sprinkled with parsley.

This recipe was featured at our good friend and sister site FaveDiet’s Blog Hop today, be sure to go check it out! It’s all about a healthy St. Patrick’s day, share a recipe for some easy link love back to your blog.

Have a great St. Patty’s Day! If you need more inspiration for dinner ideas you can check out this collection of Saint Patrick’s Day Recipes: 8 Fresh Dinner Ideas, Plus 3 New Bonus Recipes!