Cabbage and Bacon

Cabbage and Bacon
Staff Writer
Celtic Cuisine

A traditional Irish main, loin of bacon is an easy dish to prepare yet incredibly flavorful. Paired simply with cabbage and mashed potatoes and it's a hearty, satisfying meal. 

16
Servings
128
Calories Per Serving
Deliver Ingredients

Notes

* Loin of bacon is available online and can be purchased at most major supermarkets. 

* Click here to see a parsley sauce recipe.

Ingredients

  • 2 Pounds bacon loin*
  • 1 head Savoy cabbage
  • 3/4 Cups parsley sauce*
  • 1/2 Pound new potatoes
  • 1/4 Cup thinly sliced carrots
  • 1 Tablespoon minced chives
  • Pinch of Celtic sea salt
  • 1 bay leaf
  • 1 Tablespoon cloves
  • 2 Tablespoons butter

Directions

In a large Dutch oven or casserole dish, add the bacon and cover completely with cold water. Add the bay leaf and the cloves and bring the water up to a boil. Partially cover the pot and simmer the bacon loin for 2 hours, or until tender. 

Wash and shred the Savoy cabbage and set aside. Peel, wash, and cook the small potatoes in a large pot of salted, boiling water. When the potatoes are cooked through, add the butter and minced chives.

In a pot of salted, boiling water, cook the cabbage. Add the carrots and onions and season with the Celtic seasoning. Dress the loin of bacon with the parsley sauce and garnish with the cooked cabbage and new potatoes. 

 

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
39mg
13%
Carbohydrate, by difference
4g
3%
Protein
15g
33%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
20mg
2%
Choline, total
36mg
8%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
126mg
18%
Selenium, Se
13µg
24%
Sodium, Na
107mg
7%
Water
50g
2%
Zinc, Zn
2mg
25%

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.