Nothing feels quite as comforting as a warm, hearty stew on a chilly evening — and this Irish Bacon and Cabbage Stew Recipe hits all the right notes. It’s simple, packed with flavor, and just the kind of soul-soothing dish you want to pull out for Saint Patrick’s Day or any cozy dinner night.
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Why You'll Love This Recipe
From the moment I first made this traditional Irish bacon and cabbage stew, I was hooked. It’s that perfect mix of simple ingredients that somehow come together to create something incredibly satisfying without any fuss.
- Simple Ingredients: Only five key ingredients make this dish fuss-free and easy to shop for.
- Hearty & Flavorful: Thick-cut bacon and mustard seeds bring deep, savory notes to tender cabbage.
- Quick to Make: Ready in just 35 minutes—perfect when you want comfort fast.
- Versatile Side Dish: Ideal for Saint Patrick’s Day or any weeknight craving a cozy Irish twist.
Ingredients & Why They Work
When it comes to this Irish Bacon and Cabbage Stew, the magic lies in keeping things straightforward and letting each ingredient shine. I always recommend grabbing a fresh, crisp cabbage and thick-cut bacon for that perfect hearty texture and flavor balance.
- Thick-cut bacon: This adds richness and smoky depth without getting too crispy or dry.
- Green cabbage: The star of the dish, it softens up beautifully and absorbs all those savory flavors.
- Onion: It brings a subtle sweetness that complements the smoky bacon perfectly.
- Chicken broth: Adds a savory base that helps meld the flavors together and keep the veggies tender.
- Mustard seeds: A little tangy zing that wakes up the palate without overpowering the dish.
- Salt & Pepper: Essential for seasoning—always adjust to your taste as you cook.
Make It Your Way
The beauty of the Irish Bacon and Cabbage Stew Recipe is how simple and adaptable it is. Feel free to adjust seasoning, swap ingredients, or add your own flair to make this comforting dish truly your own.
- Vegetarian Variation: If you're aiming for a meatless version, try smoked tempeh or hearty mushrooms in place of bacon, and use vegetable broth instead of chicken broth. It keeps that smoky, umami flavor and makes for a satisfying vegetarian stew.
- Milder Mustard Flavor: Mustard seeds give the stew a delightful tang, but you can reduce the amount or even swap in a teaspoon of Dijon mustard stirred in at the end for a smoother warmth.
- Seasonal Twist: During colder months, adding diced carrots or parsnips gives a lovely sweetness and extra heartiness. Just add them along with the cabbage to simmer together.
- Crispier Bacon: For a bit more texture, cook the bacon a touch longer until just crispy before adding the onion. This creates a nice contrast with the tender cabbage.
Step-by-Step: How I Make Irish Bacon and Cabbage Stew Recipe
Step 1: Sizzle the Bacon Just Right
Start by heating a large stockpot over medium heat. Cut your 24 ounces of thick-cut bacon into four pieces each and separate them before tossing into the pot. Stir frequently so the bacon cooks evenly — you’re aiming for it to be cooked through but not crispy yet. This keeps it tender and lets the fat melt out to flavor the stew without overpowering the cabbage later.
Step 2: Prep Your Veggies
While the bacon is cooking, peel and cut your large onion into 8 wedges. Next, halve your cabbage, remove the core, then slice each half into 6 wedges each for a total of 12 pieces. This chunkier cut helps the cabbage hold its shape during simmering and gives you nice bites in the finished stew.
Step 3: Soften the Onion
Once the bacon is nearly cooked through, throw in the onion wedges. Sauté them for 3 to 4 minutes until they just start to soften and become translucent. This step mellows the onion's sharpness and boosts their sweetness in the final dish.
Step 4: Add Cabbage, Broth, and Mustard Seeds
Now add the cabbage wedges to the pot along with 2 ½ cups of chicken broth and 1 tablespoon of mustard seeds. Gently stir so the cabbage settles to the bottom and the bacon floats toward the top—this layering helps flavors meld beautifully as it simmers.
Step 5: Simmer to Tender Perfection
Cover the pot and let everything simmer gently for 20 minutes. Stir once or twice during cooking to keep things from sticking and check the cabbage tenderness. The goal is soft but still holding shape, with the thickest parts tender enough to easily pierce with a fork.
Step 6: Season and Serve Warm
Taste your stew and season with salt and pepper as needed. Serve it warm, ideally alongside a dollop of whole grain mustard to add a little extra zing. This dish brings a comforting, hearty flavor perfect for Saint Patrick’s Day or any cozy dinner.
Top Tip
To get the best from your Irish Bacon and Cabbage Stew Recipe, a few simple tricks make all the difference. These tips will help ensure your cabbage is tender, the bacon flavorful, and the whole dish perfectly balanced every time.
- Balance Cooking Time: I learned to watch the cabbage carefully—simmering it just 20 minutes keeps it tender but not mushy.
- Don’t Over-Crisp the Bacon: Cooking the bacon through but not to full crispiness helps it release flavorful fat without becoming tough.
- Stir Gently: When adding cabbage and broth, gently push cabbage to the bottom so it cooks evenly while bacon floats on top for flavor.
- Season at the End: I avoid over-salting early on. Taste after simmering, since the bacon and broth add plenty of saltiness already.
How to Serve Irish Bacon and Cabbage Stew Recipe
Garnishes
Finishing your stew with a dollop of whole grain mustard on the side adds a delightful tang that complements the savory bacon and tender cabbage beautifully. Freshly chopped parsley or a sprinkle of cracked black pepper also brightens up the dish and adds color.
Side Dishes
This hearty Irish Bacon and Cabbage Stew makes a lovely side dish alongside creamy mashed potatoes or buttery boiled new potatoes. For a complete meal, serve it with crusty soda bread or a rustic rye loaf to soak up the flavorful broth.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they’ll keep well for 3 to 5 days. This lets the flavors meld even more, making your next meal just as enjoyable.
Freezing
You can freeze the stew for up to 2 months. Just transfer it to a freezer-safe container once cooled, and thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the stew gently in a large skillet over medium heat rather than the microwave. This preserves the texture of the cabbage and keeps the bacon deliciously tender.
Frequently Asked Questions:
Absolutely! While the recipe calls for thick-cut bacon to stand up well in the stew, you can use regular bacon or even Irish back bacon if available. Just adjust cooking time so the bacon is cooked but not overdone.
Yes! Simply swap the bacon for smoked tempeh or hearty mushrooms, and substitute the chicken broth for vegetable broth. This keeps the smoky, savory flavor while accommodating vegetarians.
Mustard seeds add a subtle tangy and slightly nutty note that enhances the flavor complexity without overpowering the dish. You can adjust the quantity if you prefer a milder or stronger flavor.
The key is to simmer the stew for about 20 minutes and stir gently once or twice. Overcooking or stirring too vigorously can break up the cabbage wedges, so keep it gentle and watch for tenderness with a fork.
Final Thoughts
This Irish Bacon and Cabbage Stew Recipe is a wonderful example of simple ingredients creating soulful comfort. Whether you’re celebrating Saint Patrick’s Day or craving a cozy side for any meal, it’s easy to prepare and deeply satisfying. I hope these tips and serving ideas inspire you to make this dish a beloved part of your kitchen rotation!
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Irish Bacon and Cabbage Stew Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
This traditional Irish Bacon and Cabbage Recipe is a simple and flavorful dish made with just five ingredients. Perfect as a hearty side for Saint Patrick’s Day or any comforting dinner, it features tender cabbage simmered with thick-cut bacon, onions, mustard seeds, and chicken broth for a savory and satisfying meal.
Ingredients
Main Ingredients
- 24 ounces thick-cut bacon
- 1 large green cabbage
- 1 large onion
- 2 ½ cups chicken broth
- 1 tablespoon mustard seeds
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Bacon: 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 through but not fully crispy.
- Prepare Vegetables: While the bacon cooks, peel the onion and cut it into 8 wedges. Cut the cabbage in half, remove the core, and then cut each half into 6 wedges, yielding 12 wedges total.
- Sauté Onion: Once the bacon is mostly cooked, add the onion wedges to the pot and sauté for 3 to 4 minutes until they start to soften.
- Add Cabbage and Broth: Add the cabbage wedges, chicken broth, and mustard seeds to the pot. Stir gently to push the cabbage to the bottom and allow the bacon to float upwards.
- Simmer: Cover the pot and let everything simmer for 20 minutes, stirring once or twice during cooking, until the thickest parts of the cabbage are tender.
- Season and Serve: Taste the dish and season with salt and pepper as needed. Serve warm, with whole grain mustard on the side if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Reheat leftovers in a large skillet instead of a microwave to preserve texture and flavor.
- For a vegetarian version, substitute bacon with smoked tempeh or mushrooms and use vegetable broth instead of chicken broth.
- Mustard seeds add a subtle tangy flavor; you can adjust the quantity based on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
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