My Irishman tells me that bacon and cabbage is a traditional dish from Limerick. He’s a big fan of his Mum, Geraldine’s version. I knew it was a bit risky to mess around with a family favourite but I couldn’t help myself. Instead of boiling the cabbage, I just soften it in a little oil which saves time and reduces the risk of any ‘smelly’ cabbagey flavours.
Super Yum Bacon & Cabbage
Ingredients
- 3-4 slices bacon chopped
- 1 bunch leeks washed & white parts sliced OR 1 onion
- 1/2 small cabbage or 1/4 large, sliced
- 1 tablespoon rice or other wine vinegar
Instructions
- Heat a medium saucepan on a medium heat. Add a little olive oil and brown bacon.
- Then add the leeks and cook for about 5 minutes, stirring when you think of it.
- When the leeks have started to soften, add the cabbage and a splash of water. Cover and cook, stirring every few minutes until the cabbage is ‘al dente’ or just soft. Somewhere from 5-10 minutes.
- Season with salt and pepper and vinegar. Serve hot.
Variations
different cabbage thicknesses – I like to slice my cabbage finely using my knife, so not as fine as a mandoline. This way the cabbage cooks quickly. If you’re after a more chunky look, cutting the cabbage into 1 inch ribbons will also work, just expect a longer cooking time.
more veg – serve with flat leaf parsley leaves, baby spinach or a few spoonfuls of home made sauerkraut. Another option is to serve with salad or add carrot, onion or Brussels sprouts.
different cabbage – I’ve used white cabbage in the picture but we love this with red cabbage (and balsamic vinegar) or savoy as well. You could also use brussels sprouts, just remember to slice them finely so they cook quickly. Kale can also be used.
vegetarian – just skip the bacon and serve with a salty cheese crumbled over like feta OR replace bacon with sun dried tomatoes, smoked almonds and serve with a poached egg.
herby – a little thyme or sage added with the onions is also lovely.
carb lovers – toss in cooked pasta or serve with steamed or mashed potatoes.
more substantial (low carb) – almonds or extra cabbage.
vegan – replace bacon with smoked tofu or skip the bacon and serve topped with roasted or smoked nuts such as almonds.
carnivore – add extra bacon or serve with pork chops.
Waste Avoidance Strategy
bacon – freeze it.
leeks – will keep for weeks in a plastic bag in the fridge.
cabbage – will keep wrapped in a plastic bag in the fridge for weeks if not months.
rice or other wine vinegar / onion – keep it in the pantry.
Add to my Old Favourite Recipes
Hi Jules, can you please add this to the inbox so I can put in my new favourites, thank you.
Caroline will let you know when it’s done Denise
This was just great, Jules. Reminds me of something Hungarian, fun and delicious. I had a loaf of crusty bread left over so added bread and butter.
Question about leeks: I used them because I had a bunch and Kelly below convinced me, but I don’t know much about them. There’s a place where they’re white on the outside and green on the inside—is that part used or do you stick with pure white? I took a chance on this and am still alive. Also, any hints about how to get the ground dirt out of the layers?
Thank you for being so available to us, Jules, and for sharing these wonderful recipes. I passed your name along to sisters named Malina and Misty today.
It’s one of my Irishman’s favourites as well Gay 🙂
Re. Leeks – the whole thing is actually edible but the darker green parts tend to be too fibrous and bitter to enjoy – I generally chop off the roots and then use all of the light green and white parts up until the first branch bit of the leaves where the dirt gets stuck. If I’m in a hurry I just discard the dirty parts. But you can rinse them under the tap if you have the patience.
And thanks for recommending my work to your sisters. I really appreciate it 🙂
I’ve made this a couple times with onions (usually have some around the house). I finally splurged and bought leeks. I’d never used them before. I love the different flavor it added!
Wonderful Kelly!
I’m the same with leeks – I usually don’t have them because they seem so expensive for what you get… but when I do splurge I love them so much.
Jx
Made this last night and it was a big hit, I used red cabbage and added balsamic vinegar as per your suggestion. ?
Nice one Allyson… you’ve inspired me to cook it for our dinner with Chorizo instead of the bacon! Thank you! Jx
Loving this! Today got a purple Chinese cabbage so will try that with balsamic next. Your my minimalist cooking inspiration, in a too fast too busy world. Thank you for creating space and ease in my kitchen. Lindy
You’re so welcome Lindy!
Delicious, and so quick and simple!
Yay Chris!
This bacon and cabbage recipe looks delish. I love cabbage, so am always on the lookout for a new (and simple – thanks Jules) recipe.
Can’t wait to try this yummy and inexpensive dish.
Welcome Mary! It’s awesome with Brussels sprouts too 🙂
I made this a couple days ago (2nd time) and it’s fabulous! The taste is great, only to be outdone by the simplicity and inexpensive ingredients.
Hmm, leeks / Brussels sprouts options! Love it 🙂
Absolutely Mary!
I can’t wait for Brussels Sprouts season here 🙂