Boiling Bacon and Cabbage

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Irish bacon and cabbage is the quintessential Irish dish. The American version is corned beef and cabbage which was invented by Irish emigrants in the 1800’s as a substitute for bacon and cabbage. Corned beef in the US  is a cheaper are more accessable cut of meat than Irish Bacon. Folks in Ireland enjoy a bacon and cabbage dinner year round. High in protein and low in fat, Donnelly Irish boiling bacon is a quality product that provides an easy and authentic meal any time.


  • Donnelly Imported Irish  Boiling Bacon 1.5kg or 3.3 Lbs
  • 1 Medium sized cabbage – Savoy if possible.
  • 50g (2oz) Glenstal Irish butter
  • freshly ground pepper
  • Parsley Sauce


Remove the Donnelly Irish Boiling Bacon from the outer shrink wrap package making sure the leave the inner wax that surrounds the ham paper in place.

Cover the Donnelly Irish Boiling bacon in cold water in a large pot and bring slowly to the boil. Simmer gently allowing 20 minutes for every .5kg or lb.

Meanwhile, trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds. If necessary, wash it quickly in cold water. About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the bacon is boiling. Stir, cover and continue to boil gently until both the cabbage and bacon are cooked.

Take the bacon out and strain the cabbage. Add a lump of Glenstal Irish butter to the cabbage. Season with of ground pepper; it’s unlikely to need more salt, but add some if necessary. Serve the bacon with the cabbage, parsley sauce and floury potatoes.

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