Okay, I'm not claiming this is an "authentic" Irish bacon & cabbage...but it is good, and it is simple. I had about a half a head of cabbage sitting in the fridge that I really needed to use, and of course, I had bacon. MMMMMM....BACON! Saint Patty's day is coming up soon, so I figure I'm just getting warmed up.
I used 1/2 lb. of bacon (sliced 1/4" across). Put in pan and saute on medium-low heat until just done. Next I added 1/2 head of green cabbage (remove core, sliced 1/4" across). Yes, I left all of the delicious bacon grease in the pan...don't worry, the cabbage will soak it up nicely. I also added 1/4 tsp. caraway seeds (leave them out if you don't like them), a few grinds of black pepper and ~1/2 tsp. of salt (remember, the bacon is salty, too...you can add more later).
Stir in up well, cover and turn the heat down to low. Cook for about 20 minutes, stirring occasionally...or until cabbage is tender. Cook up some potatoes (I used shredded) and some sausage to serve with the bacon and cabbage.
When cabbage is tender, turn off heat and add a few glugs of White Wine Vinegar. Taste and adjust seasoning if necessary. This will serve ~4 as a side dish. And as usual, this dish will double just fine.
(recipe by gilrichef)
