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Traditional Irish Bacon, Cabbage, and Parsley Sauce


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.

  • Servings: 15

Source: The Martha Stewart Show, March 2010


  • 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


  1. 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.

  2. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.

  3. 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.

  4. 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.

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