Irish Bacon and Cabbage Recipe

Ingredients

Main Ingredients

• 24 ounces thick-cut bacon
• 1 large green cabbage
• 1 large onion
• 2 1/2 cups chicken broth
• 1 tablespoon mustard seeds
• Salt and pepper to taste

Instructions

1. Place a large stockpot over medium heat. Cut the bacon strips into 4 pieces each and separate them. Add the bacon pieces to the pot and stir frequently, cooking until the bacon is cooked but not fully crispy.
2. While the bacon cooks, peel the onion and cut it into 8 wedges. Cut the cabbage in half, remove the core, and then cut the cabbage into 12 wedges.
3. Once the bacon is mostly cooked, add the onion wedges to the pot and sauté for 3 to 4 minutes until the onion softens.
4. Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir to move the cabbage to the bottom and the bacon upward. Cover the pot and simmer for 20 minutes until the thickest parts of the cabbage are tender. Stir once or twice during cooking.
5. Taste the dish, then add salt and pepper as needed. Serve hot with whole grain mustard on the side if desired.

Notes

• Store leftover cabbage and bacon in an airtight container in the refrigerator for 3 to 5 days.
• Reheat leftovers in a large skillet over medium heat instead of a microwave to maintain texture.
• For a vegetarian version, substitute bacon with smoked tempeh or smoked tofu and use vegetable broth.
• If mustard seeds are unavailable, a teaspoon of prepared mustard can be added at the end for flavor.