Effortless Irish Bacon Cabbage (Printable Recipe Version)
Loads of crispy bacon, tender chunks of potatoes, and soft cabbage simmer together in a savory broth. The perfect fix for when you're craving something filling and warm.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 tablespoons chopped fresh parsley, to sprinkle on top
02 -
Salt and pepper, toss in as you like
03 -
2 cups (about 200g) shredded green cabbage
04 -
2 cups (500 ml) water
05 -
4 cups (1 liter) chicken or veggie broth
06 -
3 medium Yukon Gold potatoes, peeled and in cubes
07 -
1/2 cup (120 ml) heavy cream, only if you want it really creamy
08 -
2 garlic cloves, finely chopped
09 -
1 big onion, diced small
10 -
6 thick bacon slices (try Irish back bacon), chopped up
→ For Serving
11 -
Chunky bread on the side (if that’s your thing)
# Steps to Make It:
01 -
Scoop the soup into bowls, toss on the bacon you saved and parsley. Grab some warm bread if you want and dig in.
02 -
Mix in cream if you’re using it. Toss in a bit of salt and pepper until it tastes just how you like.
03 -
If you want it smooth, buzz part of the soup with your stick blender, leave some bits chunky. Or scoop out a chunk, blend it, and pour back in.
04 -
Now add in the cabbage and let it bubble another 5 to 7 minutes, just until it softens up.
05 -
Toss the potatoes into the pot, pour in the stock and water. Crank up the heat to boil, then drop it down and let things simmer for around 10-15 minutes till the potatoes are all tender.
06 -
Toss the onion into the bacon grease and stir until it’s soft, about 5 minutes. Next, add garlic and cook about a minute more.
07 -
Pop your bacon pieces into a big pot or Dutch oven and fry over medium until they get crispy. Scoop them out (use a slotted spoon to keep the fat in the pot) and set aside.
# Extra Information:
01 -
Grab Irish back bacon or smoked ham for a more classic taste
02 -
Let this cool in the fridge overnight, and it’ll taste even deeper the next day
03 -
Chop in some leeks or carrots for extra goodness and flavor