Hey good people from Ireland. Norwegian bloke here, just started working in a Irish company and got interested in this traditional dish of yours, Bacon and Cabbage. We dont’t have the same kale type over here in Norway, and I had to go a bit back and forth with chatGPT about the cut of pork. I did not use cured meat, but did the boil, gave it a mustard coat and roasted it with some breadcrumbs and brown sugar. What do you reckon dear Irelanders? I wish I had done the sauce a bit whiter, also wondering what style of curing is on the pork cut you use for «Bacon and Cabbage» in Ireland. Please don’t hold back with the criticism. Here to learn!

by Miidbaby

26 comments

  1. Looks grrrannnd! I’d ate it anyway! I tend to use back bacon but I’m sure someone may have a better cut! If you ask a butcher here for boiling bacon they sort you out! Traditionally my family boiled the cabbage in with the bacon, throw it in with a few minutes to go! I have also done it in the slow cooker with turnip, goes into smush a bit but it’s still very tasty and handy! Buttery mash with a pinch of Salt and pepper a must!

    Everyone has their own style! Fried cabbage is a tasty alternative too! 😅

  4. Looks great! Looks like a fancy type you’d get in a nice restaurant lol.

    I’m a fan of colcannon myself; next progression from basic mashed potatoes and cabbage imo. Boil and mash your spuds, boil your bacon/pork, blanch finely sliced cabbage in the meat water. Then simmer some finely diced onions in some milk with butter, salt, pepper, white pepper, maybe cream if you’re feeling fancy, chopped parsley. Mix the milk sauce into the mashed potatoes. You can add fried lardons into this if you like also. Super comforting on a cold day

  6. Looks very nice, but for me, a ladle of the cabbage water from the pot and then the full plate splashed with brown sauce, Kerrygold butter on the cabbage and spuds sided with fresh Brennans bread for dipping, that’s what I grew up with. I would also put whole skinned new potatoes in with the cabbage with 20 mins to go, after boiling the bacon for at least 90mins. But I would not say no to yours if it was put in front of me. Well done!

  7. That’s probably better than any had in Ireland, ever.

  10. Bacon for ‘Bacon & Cabbage’ comes smoked or un-smoked. The un-smoked kind is cured in a salt brine.

  11. I’d say the best looking home made bacon & cabbage any of us here have ever seen!

    🎶🎶Oh……I am a savage for bacon and cabbage🎶🎶

  15. Veldig bra. Det ser velsmakende ut!
    Fra en irsk mann i Norge.

  19. Wow. You somehow made bacon and cabbage not look inedible. Easily better than anything anyone here can manage.

  20. You’ve done the impossible. You’ve made bacon and cabbage look fancy.

  21. This looks delicious. I’d actually eat this bacon & cabbage

  22. You didn’t do it right

    …because that actually looks nice.

  24. Almost certainly better than most we have made. The roasting would vastly improve things.

    We normally use salty back bacon. Big lump of it. This is boiled to hell and back. The cabbage is then usually boiled in the salty water.

    It almost always tastes marginally better than starvation. Your version is definitely better.

  25. Criticism? Whaaat? That looks amazing! But tell us, did you like it?

  26. Sir, what you’ve done is more than most Irish Mothers and Fathers have ever attempted.

    In fact, I daresay it’s transformative.

    You may just be one of the brightest minds to ever enter the country, since Saint Patrick’s.

    The most seasoning my own parents ever applied was salt and pepper , with perhaps a begrudged nubbing of butter and spritz of whatever mustard was in the house on the side to boiled potatoes, boiled cabbage and boiled pork.

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