There's something deeply satisfying about gathering around a steaming pot of tender bacon nestled against chunky wedges of cabbage, each bite bursting with savory warmth. This classic Irish comfort dish celebrates simplicity, transforming humble ingredients into a feast that feels like a cozy kitchen hug. From the moment you begin soaking the bacon to mellow its saltiness, to the final flourish of chopped parsley, you’re part of a tradition that spans generations. It’s the kind of recipe that turns first-time cooks into lifelong fans, and kitchen veterans into nostalgic storytellers. As the bacon simmers gently with aromatic bay leaves and peppercorns, you can almost taste the centuries of Sunday dinners, farmhouse gatherings, and impromptu celebrations this meal has inspired.
Beyond its rustic charm, Bacon and Cabbage is astonishingly user-friendly—perfect for beginners and seasoned cooks alike. With just a 30-minute prep, you’ll peel and quarter potatoes, slice carrots, and teach your knife some gentle skills on a head of cabbage. Then, over the next hour and 45 minutes, everything merges into a melange of tender textures and layered flavors. A brief 10-minute rest afterward lets the juices settle, making each slice of bacon rich and succulent. Clocking in at around 600 calories per hearty serving, this one-pot wonder easily counts as lunch or dinner. Whether you’re hosting friends or craving a solo night in, you’ll find yourself reaching for crusty bread to soak up every delicious drop and wishing you could share this convivial spirit at your table.
KEY INGREDIENTS IN BACON AND CABBAGE
Before we dive into the cooking process, let’s highlight the stars of this comforting Irish classic. Each ingredient plays a pivotal role in building layers of flavor, texture, and visual appeal.
- Irish bacon or ham
This lean slab provides the salty, smoky heart of the dish. As it simmers, it releases rich fats and flavor compounds that become the cooking liquid for vegetables, ensuring every component is infused with that signature savory taste.
- Cabbage
Cored and cut into wedges, cabbage softens beautifully under steam, absorbing the bacon’s essence. Its natural sweetness balances the saltiness and adds a pleasing texture contrast when served alongside firmer vegetables.
- Potatoes
Opt for waxy varieties so they hold their shape when quartered. They soak up the broth’s nuances, turning tender yet slightly firm, and add body to the final presentation on the platter.
- Carrots
Thickly sliced carrots offer a hint of earthy sweetness and a pop of color. They remain pleasantly firm, providing bite and visual appeal against the softer greens and potatoes.
- Onion
A simple halved onion contributes natural sweetness and depth as it slowly releases layers of flavor into the simmering liquid alongside the peppercorns and bay leaves.
- Whole black peppercorns
These peppercorns infuse subtle heat and a touch of complexity. They lightly season the cooking broth without overpowering the other ingredients.
- Bay leaves
Their aromatic herbal notes complement the smoky bacon. A couple of leaves simmering in the pot elevate the overall flavor profile.
- Freshly ground black pepper
Added at the end, it brings bright, pungent notes that highlight the mild sweetness of vegetables and crisp seasoning to each bite.
- Salt
Adjust to taste after cooking, especially if your bacon isn’t overly salty. It’s the final seasoning layer that perfects every component.
- Chopped fresh parsley
A garnish that adds a pop of herbaceous color and a fresh counterpoint to the rich, smoky flavors on the platter.
HOW TO MAKE BACON AND CABBAGE
Now that you know the ingredients, let’s walk through turning them into a heartwarming one-pot meal. Each step builds upon the last to create a harmonious plate that’s as beautiful as it is tasty.
1. Place the bacon in a large pot and cover it with cold water. Allow it to soak for at least 30 minutes to reduce extra saltiness, then drain the water completely.
2. Add fresh water to the same pot, making sure the bacon is fully submerged. Bring the liquid to a rolling boil over medium-high heat, creating the base for your cooking broth.
3. Once boiling, turn the heat down to a gentle simmer. Add the whole black peppercorns, bay leaves, and the halved onion. These aromatics will infuse the broth with depth and subtle spice.
4. Cover the pot with a lid and let the bacon cook for 1 hour, allowing the flavors to meld and the meat to become tender.
5. After the first hour, carefully add the potatoes and carrots to the pot. Continue to simmer for another 20 minutes, so the root veggies soften without turning to mush.
6. Place the cabbage wedges directly on top of the bacon and vegetables. Cover again and cook for an additional 20–25 minutes, until the cabbage is tender and vibrant.
7. Using tongs, carefully remove the bacon, cabbage, potatoes, and carrots from the pot. Transfer the bacon to a cutting board and slice it thickly for a generous presentation.
8. Arrange the sliced bacon in the center of a large platter, surrounding it with the tender cabbage, potatoes, and carrots for a stunning, communal display.
9. Season everything with freshly ground black pepper and salt to taste. Finish with a sprinkle of chopped parsley for color and a fresh herbal note.
SERVING SUGGESTIONS FOR BACON AND CABBAGE
When it comes to serving this dish, presentation and complementary sides can make it shine even brighter. Whether you’re at a family table or hosting friends, these tips will elevate the experience.
- Crusty Bread on the Side
Serve thick slices of freshly baked or warmed crusty bread to mop up the rich cooking juices. A rustic sourdough or an Irish soda bread enhances the hearty, country-style vibe.
- Dollop of Whole-Grain Mustard
Offer a small dish of whole-grain mustard for guests to drizzle or dip. Its tangy, grainy texture cuts through the richness and adds a zesty counterpoint.
- Light Green Salad
Balance the hearty plate with a simple green salad dressed in lemon vinaigrette. Crisp lettuce, sliced cucumbers, and a few radish rounds keep the meal bright and refreshing.
- Pickled Vegetables
A side of pickled beets or onions introduces acidity that contrasts beautifully with the savory bacon. The vibrant colors and sharp flavors make each forkful more dynamic.
HOW TO STORE BACON AND CABBAGE
After enjoying your meal, it’s smart to plan for leftovers. Proper storage maintains the texture and flavor so you can savor every bite later in the week.
Leftovers of Bacon and Cabbage keep very well thanks to the cooking broth, which helps seal in moisture. Ensure the dish has cooled to near room temperature before storing in the fridge. Transfer portions or the entire platter into airtight containers to prevent absorbing other odors and to preserve the natural juices.
- Refrigerator Storage
Store in an airtight container for up to 3–4 days. Reheat gently in a covered pan with a splash of broth or water to bring back moisture.
- Freezing Portions
For longer storage, place cooled portions in freezer-safe bags, removing as much air as possible. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tips
Warm leftovers on the stovetop over low heat, stirring occasionally and adding a bit of water or broth if needed to keep everything juicy.
- Reviving Leftovers
Turn diced bacon and chopped vegetables into a hash by frying them gently in a skillet with a pat of butter, or blend into a comforting soup with stock and seasonings.
CONCLUSION
Bacon and Cabbage is more than just a recipe—it’s a warm, communal experience that invites laughter, conversation, and the simple joy of sharing good food. From the initial soak of the Irish bacon to the final garnish of bright parsley, each step is an opportunity to slow down and appreciate the alchemy of cooking. Whether served as a hearty lunch or center stage at a cozy dinner, this dish proves that great flavor doesn’t require complicated techniques or exotic ingredients. Its beginner-friendly process, with 30 minutes of prep and under two hours from start to finish, makes it a perfect introduction to one-pot meals that deliver maximum comfort with minimal fuss.
Feel free to print this article and save it in your favorite recipe folder—you’ll want to revisit it time and time again. Don’t forget to scroll down to the FAQ section below for answers to common questions, from ingredient swaps to reheating secrets. If you give this Bacon and Cabbage a try or have any questions along the way, drop a comment to share your experience or ask for tips. I’m always here to help you tweak cooking times, adjust seasoning, or offer serving ideas. Happy cooking, and may your kitchen be filled with warmth and plenty of happy tummies!
Bacon and Cabbage
Description
This hearty bacon and cabbage recipe combines tender cooked bacon with flavorful potatoes, carrots, and cabbage, creating a comforting one-pot meal that's perfect for sharing.
Ingredients
Instructions
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Place the bacon in a large pot and cover it with cold water. Allow it to soak for at least 30 minutes for a less salty flavor, then drain the water.
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Add fresh water to the pot, ensuring the bacon is fully submerged, and bring to a boil over medium-high heat.
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Once boiling, reduce the heat to a gentle simmer and add the peppercorns, bay leaves, and halved onion.
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Cover the pot and let the bacon cook for approximately 1 hour.
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After 1 hour, add the potatoes and carrots to the pot, continuing to simmer for another 20 minutes.
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Place the cabbage wedges on top of the bacon and vegetables, cover the pot again, and cook for a further 20-25 minutes until everything is tender.
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Carefully remove the bacon, cabbage, and vegetables from the pot. Slice the bacon thickly.
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Arrange the sliced bacon on a platter, surrounded by the cabbage, potatoes, and carrots.
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Season with freshly ground black pepper and salt to taste. Garnish with chopped parsley before serving.
Note
- Traditional Irish bacon is less salty than others, so adjust soaking and seasoning accordingly.
- Opt for waxy potatoes as they hold their shape better during cooking.
- Serve with crusty bread for a complete meal.
- Leftovers can be used in a hash or soup the next day.
