Best 4 Traditional Irish Bacon Cabbage And Parsley Sauce Recipes

Immerse yourself in the culinary heritage of Ireland with our exploration of the classic dish, Traditional Irish Bacon, Cabbage, and Parsley Sauce. Using simple ingredients, this hearty and flavorful meal showcases the best of Irish cooking. Discover the secrets to perfectly tender bacon, vibrant cabbage, and a rich, creamy parsley sauce that ties all the elements together. Unleash your inner chef and embark on a culinary journey that will leave you craving more. This comprehensive guide provides step-by-step instructions, tips, and variations to help you create an authentic Irish feast that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE

Traditional Irish Bacon, Cabbage, and Parsley Sauce image

Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 6

Ingredients

4 pounds Irish boiling bacon
1 Savoy cabbage, trimmed, quartered, and cored
4 tablespoons unsalted butter
Freshly ground black pepper
Parsley Sauce
Boiled Yukon gold potatoes, for serving

Steps:

Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

IRISH BACON AND CABBAGE WITH MUSTARD SAUCE

Irish Bacon and Cabbage With Mustard Sauce image

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

Ingredients

2 lbs irish boiling bacon (such as Tommy Moloney's which can be ordered online.)
14 cups water, divided
12 ounces small red potatoes
4 medium carrots, cut into 1 inch pieces
1 (3 lb) cabbage, trimmed, cored and quartered
2 tablespoons butter (unsalted)
1 small onion (finely chopped)
1 garlic clove (minced)
2/3 cup dry white wine
2 teaspoons Dijon mustard (whole grain)
1 1/4 cups milk (2 %)
1/4 teaspoon black pepper (freshly ground)
1/8 teaspoon salt

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

FRIED IRISH CABBAGE WITH BACON

Fried Irish Cabbage with Bacon image

Cabbage fried in bacon grease with bacon.

Provided by cmarten

Categories Side Dish Vegetables

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

1 (12 ounce) package bacon
¼ cup bacon drippings
1 small head cabbage, cored and finely chopped
ground black pepper to taste

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 PARSLEY SAUCE

Irish Parsley Sauce image

Per www.greatfood.ie, "Parsley sauce - white sauce with freshly chopped parsley - is a staple of Irish cooking. We eat it with bacon and cabbage, it helps to moisten the meat."

Provided by januarybride

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1/4 cup plain flour
1 1/4 cups milk
1 pinch salt
1 pinch white pepper
2 ounces parsley, chopped finely
1 egg yolk (optional)
2 dashes hot sauce (optional)

Steps:

Gently melt the butter in a saucepan (non-stick is easier). Don't let it sizzle.
Add the flour, salt, and white pepper (black pepper at a push, but you'll be able to see black specks in the sauce).
Stir, over gentle heat, with a wooden spoon for a few minutes to let the flour cook and to amalgamate everything. If you don't cook it long enough at this stage, the sauce will taste floury.
Add a little milk to the flour and butter mix (you have now made a roux) and stir again. When it is amalgamated, add a little more milk and mix again. Add more milk, little by little, until you have a thickish creamy sauce. Cook the sauce for 5 minutes over gentle heat, stirring to stop it sticking. If you get lumps, press them with the wooden spoon against the side of the pan to mash them. If you need to, use a whisk, but be careful not to scratch a non-stick pan. Taste and adjust for seasoning.
For a richer sauce, add a little hot sauce to a raw egg yolk in a cup, mix well, then reintroduce into the main sauce.
Add the parsley, stir and serve immediately.

Nutrition Facts : Calories 133.3, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.9, Sodium 125.1, Carbohydrate 10.4, Fiber 0.7, Sugar 0.1, Protein 3.8

Tips:

To save time, use pre-cut bacon and pre-shredded cabbage.
For a healthier version, use low-sodium bacon and reduced-fat sour cream.
If you don't have parsley, you can use another herb, such as thyme or rosemary.
Serve Irish bacon, cabbage, and parsley sauce with mashed potatoes, boiled potatoes, or soda bread.
For a more flavorful sauce, use homemade chicken stock instead of water.

Conclusion:

Irish bacon, cabbage, and parsley sauce is a classic Irish dish that is perfect for a St. Patrick's Day celebration or any other time of year. It is a hearty and flavorful dish that is sure to please everyone at the table. With a few simple ingredients and a little bit of time, you can easily make this delicious dish at home. So next time you're looking for a traditional Irish meal, give Irish bacon, cabbage, and parsley sauce a try!