Traditional Irish Boiled Bacon & Cabbage (3 Ingredients)
A simple, hearty St. Patrick’s Day classic made the traditional Irish way—using bacon (usually a cured pork shoulder or ham) instead of corned beef.
Ingredients
2–3 lbs cured pork shoulder, bacon joint, or ham
1 large head green cabbage, cut into wedges
6–8 medium potatoes, peeled (optional but traditional)
Instructions
Place the pork in a large pot and cover with water.
Bring to a boil, then reduce heat to a gentle simmer.
Cover and cook for about 1½ to 2 hours, depending on size, until tender.
Add the potatoes and cook for 20 minutes.
Add cabbage wedges during the last 15 minutes of cooking.
Remove the meat and let rest for 5–10 minutes before slicing.
Serve sliced pork with boiled cabbage and potatoes, with a little cooking broth spooned over the top.
Optional Extras
A spoonful of mustard
Fresh parsley
Butter over the potatoes
Simple, authentic, and wonderfully comforting!
