Irish Bacon, Cabbage, and Parsley Sauce Recipe (Video)

Prep Time:

20 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 40 mins

Servings:

8 to 10

This recipe for Irish bacon, cabbage, and parsley sauce will have you eating like the Irish on St. Patrick's Day. Darina Allen, the grand dame of Irish cooking, made this recipe with Martha on her show and it's been a favorite of ours ever since. Irish bacon is not the same as what's typically enjoyed for breakfast this side of the Atlantic; it’s a special preparation of pork loin available at Irish butchers. The meat is boiled, and the cabbage is cooked in the same water the bacon cooks in, taking on some of the salt and pork flavor. Then, the cabbage is tossed with butter for serving, the bacon is sliced, and a classic white sauce flavored with parsley is the preferred accompaniment—along with boiled or mashed potatoes of course!

A plated dish of traditional Irish bacon cabbage and parsley sauce — Jacob Fox

Irish Boiling Bacon vs. American Bacon

The centerpiece of this dish is the Irish boiling bacon. Unlike smoky American bacon, which is made from the pig's belly, this cut comes from the loin. Relatively lean and tender, it's wet-cured but not smoked and has a mild, salty taste. It can be sold whole or sliced; for this recipe, we recommend seeking out a whole 4-pound piece which you'll slice for serving. It's available at Irish butcher shops and specialty markets as well as from online retailers.

How to Desalt Irish Boiling Bacon

Like its name implies, Irish boiling bacon is meant to be boiled until cooked through, which takes about 20 minutes per pound. When you first bring it to a boil, you may notice a white froth on the surface of the water, an indication that the meat needs to be desalted. Drain and refresh the water, then return it to a boil; repeat the process as many times as necessary until no white foam appears.

The Other Recipe Components

Cabbage: Use Savoy cabbage for this recipe, if you can find it. Sweeter and more mild than standard green cabbage, it makes a delicious accompaniment to the salty pork. To prep the cabbage, quarter and core the head, then slice each quarter crosswise into thin shreds, about 1/4-inch thick.

Parsley sauce: The cabbage and bacon are served with a simple parsley sauce made with milk, a roux, and fresh parsley. If you have a little carrot and some white or yellow onion around, simmer them with the milk in step 4 to add even more flavor. You'll know when the sauce is ready when it's thick enough to coat the back of a spoon.

Directions

Ingredients for Irish bacon with cabbage including pork parsley cabbage potatoes and other components arranged on a surface — Jacob Fox

Boil bacon to desalt:

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.

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Simmer bacon:

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

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Slice cabbage, rinse, and add to pot with bacon:

Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water. Add the cabbage to pot with bacon and continue cooking 20 minutes more.

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Warm milk with parsley stems and vegetables for sauce:

Place milk, parsley stems, carrot, and onion in a medium saucepan over medium-high heat. Bring to a simmer and season with salt and pepper; let simmer for 4 to 5 minutes. Strain and discard solids, then set milk aside. Wipe out saucepan.

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Make roux, whisk in reserved milk and cook; add chopped parsley:

Melt butter in saucepan over low heat. Whisk in flour and cook, stirring occasionally, for two minutes. Whisk in reserved milk and cook, stirring, until mixture is thick enough to coat the back of a spoon; season with salt and pepper. Add chopped parsley and reduce heat to very low; simmer for 4 to 5 minutes.

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Remove bacon; strain cabbage and toss with butter:

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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How to Store and Reheat Leftovers

Leftover bacon and cabbage can be refrigerated in an airtight container for up to 4 days. Reheat it, covered, in a 350-degree oven until heated through. Reheat the parsley sauce in a small saucepan over medium-low heat, stirring frequently. Add a splash of milk if needed to reach the desired consistency.