Irish Bacon And Cabbage Food
FRIED IRISH CABBAGE WITH BACON
Cabbage fried in bacon grease with bacon.
Provided by cmarten
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
- Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
- Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
Nutrition Facts : Calories 220 calories, Carbohydrate 7.3 g, Cholesterol 30 mg, Fat 17.8 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 6.5 g, Sodium 467.6 mg, Sugar 3.8 g
IRISH BACON AND CABBAGE RECIPE
This traditional Irish Cabbage and Bacon Recipe is made with only 5 ingredients! Make this tantalizing side dish for Saint Patrick's Day or for any dinner!
Provided by Sommer Collier
Categories Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each. Separate the bacon pieces and place in the pot. Stir and sizzle until the bacon is cooked, but not fully crispy.
- Meanwhile, peel the onion and cut it into 8 wedges. Then cut the cabbage in half and remove the core. Cut the cabbage into 12 wedges. Once the bacon is mostly cooked, add the onion to the pot and sauté for 3-4 minutes to soften.
- Add the cabbage, chicken broth, and mustard seeds. Stir to move the cabbage to the bottom of the pot and bring the bacon upward. Cover and simmer for 15-20 minutes, until the thickest parts of the cabbage are tender. Stir once or twice while cooking. Taste, then salt and pepper as needed. Serve with whole grain mustard on the side, if desired.
Nutrition Facts : ServingSize 8 ounces, Calories 79 kcal, Carbohydrate 1 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 170 mg
IRISH BACON AND CABBAGE WITH MUSTARD SAUCE
This recipe comes from Cooking Light magazine. Just in time for St. Patrick's Day! This dish is more authentic than the traditional corned beef and cabbage that we eat here. The Irish bacon is also leaner than American bacon Please keep the recipe authentic and do not substitute the boiling bacon for American bacon because the recipe will not turn out right.
Provided by SoCalCookerGal
Categories Potato
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the bacon in a large Dutch oven, cover with 8 cups of water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Skim foam from liquid as necessary.
- Remove bacon from pan, cover and keep warm. Remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. Discard the remaining cooking liquid.
- Add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender, drain. Cut each cabbage quarter in half lenghtwise.
- Melt butter in a medium saucepan over medium heat.Add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. Stir in wine and mustard, cook 2 minutes. Add the reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil, cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt.
- Cut the bacon into 8 slices. Serve with vegetables and sauce.
Nutrition Facts : Calories 677.4, Fat 55.8, SaturatedFat 19.8, Cholesterol 90.2, Sodium 1098.8, Carbohydrate 24.1, Fiber 5.9, Sugar 8.4, Protein 18.2
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