Humble cabbage becomes a savory side dish in just minutes. It’s nice along side roast chicken or salmon for St. Patrick’s Day dinner. For a great weekend breakfast, try it topped with a poached egg. Here’s my recipe for Braised Cabbage with Leeks and Bacon.
Traditional Irish Fare
Cabbage and bacon is traditionally associated with Irish family meals. As many people grew their own vegetables and raised their own pigs, ingredients were readily available.
While the original dish was made with boiled cabbage, potatoes and what is called back bacon, I’ve taken a bit of modern leeway. My recipe includes cabbage and turkey bacon, along with carrots (also traditional), leeks instead of onions, and thyme. Instead of boiling the cabbage, I braise it in a little broth.
With a few minutes of easy prep work, this side dish will cook in about 10-12 minutes. I’ve made it several times this week and loved how fast it went.
For bacon, I prefer organic turkey bacon from Applegate Farms. It’s the best turkey bacon I have found and worth finding at your market.
Not Just for Cole Slaw
Cabbage is a member of the cruciferous vegetable family, so it’s good for you. Cabbage is rich in antioxidants, phytonutrients, vitamin K (good for your bones), vitamin C, B6, folate and many important minerals. It’s also a good source of fiber, which we all need to get more of.
Beside this warm side dish, cabbage is good in salads, added to vegetable soups and shredded for tacos. However you add it, get cabbage into your healthy diet.
What About Corned Beef and Cabbage?
Though cabbage has long been an Irish food, corned beef only became associated with St. Patrick’s Day around the turn of the century. It has become and Irish-American tradition. In the “old country”, the original dish was cabbage and bacon.
Treat your family to an easy, tasty, modern day version of an Irish classic for St. Patrick’s Day dinner.
Braised Cabbage with Leeks and Bacon
When you taste this savory cabbage braised with leeks and a little turkey bacon, you will want to serve it more often than just St. Patrick’s Day. It’s nice along side roast chicken or salmon any time of the year. Try it topped with a poached egg for weekend breakfasts. To make this vegetarian you can skip the bacon, and to make it vegan, use vegetable broth. This recipe doubles easily, if you have a big enough pan to cook it in.
- 1 medium eek
- 1 small head green cabbage or 1/2 a large head
- 2 strips bacon I use turkey bacon
- 1 tablespoon olive oil
- 3 garlic cloves finely chopped
- 1/2 cup grated carrot
- 1/2 cup low sodium broth chicken or vegetable
- 2 teaspoons fresh chopped thyme
- 1 bay leaf
- Salt and pepper to taste
- Prep work – Cut root end and dark green top off of leek and discard. Slice leek in half lengthwise. Run leek halves under cold water to remove any sand and dirt. Lay them flat on a cutting board and chop thinly crosswise. Cut cabbage in half through the root, lay halves flat on a cutting board and slice crosswise into thin ribbons. You will need 4 cups of loosely packed cabbage. Chop turkey bacon crosswise into thin strips.
- In a large sauté or fry pan, heat olive oil over medium heat. When oil is hot, turn heat down and add leek and carrot and cook about 2 minutes, stirring, until softened. Add garlic and cook 1 minute longer. Add bacon and cook about 1-2 minutes, stirring.
- To pan, add cabbage, broth, thyme and bay leaf. Stir and turn to coat vegetables well with broth and juices. Sprinkle wtih a little salt and pepper. Cover pan with a tight lid and cook until cabbage is soft and wilted, about 7 minutes. Taste to determine if cabbage is done enough for you. If you would prefer it softer, cover and cook for another 1-2 minutes. Remove bay leaf before serving and add salt and pepper if desired after tasting.