Bacon and Cabbage (Bagún Agus Cabáiste)

Bacon and Cabbage (Bagún Agus Cabáiste)

Irish boiled bacon simmers with potatoes and cabbage for a savory, comforting one-pot supper.

Total 2 hr 50 min Makes 4 servings Calories 620/serving

Dietary

Nut free

Allergens

Dairy, Wheat

This traditional Irish dish simmers a piece of bacon joint slowly until tender, then cooks cabbage in the flavorful broth left behind. Served with buttery potatoes and a simple parsley sauce, it's a homey, savory meal rooted in Irish home cooking.

Ingredients

  • 2 pounds Irish bacon joint (boneless smoked pork loin or collar)
  • 1 large green cabbage, cored and sliced into wedges
  • 2 pounds potatoes, peeled and halved
  • 2 carrots, peeled and cut into chunks
  • 1 onion, peeled and quartered
  • 2 bay leaves
  • 10 whole black peppercorns
  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons fresh parsley, chopped
  • black pepper, to taste

Method

  1. Place the bacon joint in a large stock pot and cover with cold water by about 2 inches. Bring to a boil, then drain and rinse the bacon and pot to remove excess surface salt.

  2. Return the bacon to the pot and cover again with fresh cold water. Add the onion, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer gently, covered, until the bacon is nearly tender.

  3. Add the potatoes and carrots to the pot around the bacon and continue to simmer until the vegetables are just tender.

  4. Add the cabbage wedges to the pot, pushing them into the simmering liquid, and cook until the cabbage is tender but still bright.

  5. Remove the bacon from the pot and let it rest on a cutting board for a few minutes before slicing. Use a slotted spoon to transfer the cabbage, potatoes, and carrots to a serving platter, discarding the bay leaves and onion.

  6. Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until pale and bubbling.

  7. Gradually whisk in the milk and 1/2 cup of the reserved cooking liquid from the pot. Cook, whisking, until thickened and smooth.

  8. Stir the chopped parsley and remaining 2 tablespoons of butter into the sauce, and season with black pepper to taste.

  9. Slice the bacon and arrange it with the cabbage, potatoes, and carrots on plates. Spoon the parsley sauce over the top and serve hot.

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Bacon and Cabbage (Bagún Agus Cabáiste)

This traditional Irish dish simmers a piece of bacon joint slowly until tender, then cooks cabbage in the flavorful broth left behind. Served with buttery potatoes and a simple parsley sauce, it's a homey, savory meal rooted in Irish home cooking.

2 hr 50 min 4 servings 620 cal

Ingredients

  • 2 pounds Irish bacon joint (boneless smoked pork loin or collar)
  • 1 large green cabbage, cored and sliced into wedges
  • 2 pounds potatoes, peeled and halved
  • 2 carrots, peeled and cut into chunks
  • 1 onion, peeled and quartered
  • 2 bay leaves
  • 10 whole black peppercorns
  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 tablespoons fresh parsley, chopped
  • black pepper, to taste

Method

  1. 1

    Place the bacon joint in a large stock pot and cover with cold water by about 2 inches. Bring to a boil, then drain and rinse the bacon and pot to remove excess surface salt.

  2. 2

    Return the bacon to the pot and cover again with fresh cold water. Add the onion, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer gently, covered, until the bacon is nearly tender.

  3. 3

    Add the potatoes and carrots to the pot around the bacon and continue to simmer until the vegetables are just tender.

  4. 4

    Add the cabbage wedges to the pot, pushing them into the simmering liquid, and cook until the cabbage is tender but still bright.

  5. 5

    Remove the bacon from the pot and let it rest on a cutting board for a few minutes before slicing. Use a slotted spoon to transfer the cabbage, potatoes, and carrots to a serving platter, discarding the bay leaves and onion.

  6. 6

    Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until pale and bubbling.

  7. 7

    Gradually whisk in the milk and 1/2 cup of the reserved cooking liquid from the pot. Cook, whisking, until thickened and smooth.

  8. 8

    Stir the chopped parsley and remaining 2 tablespoons of butter into the sauce, and season with black pepper to taste.

  9. 9

    Slice the bacon and arrange it with the cabbage, potatoes, and carrots on plates. Spoon the parsley sauce over the top and serve hot.