Top O' The Mornin' to ye!
Now, if you've stopped by here in the past week or two, you've probably noticed the jaunty little Leprechaun in my sidebar, announcing the St. Patrick's Day Blog Crawl, hosted by the very lovely (and very Irish) Kathleen at Cuisine Kathleen. I was so excited when I found out about this particular blog crawl because, well... I am an Irish lass and I do love to cook and to eat (of course) Irish food. Well, the day is finally here and the 4th Annual St. Patrick's Day Blog Crawl is on!!
The Hubby and I will be going to a friend's house for St. Patrick's Day this coming Saturday, so we had our own Paddy's Day dinner over the weekend. For our little celebration, I prepared Ale Braised Beef Brisket with Colcannon and Fried Cabbage with Bacon and Onions. For dessert, I made a special treat that I first had when we were in Ireland a couple of years ago. What was it? Well, I can tell you that it's a very popular dessert in the UK and I can tell you that it is just heavenly. But, all will be revealed (including the recipe, of course) in an upcoming post, so stay tuned!
I decided to do separate posts for each of the dishes, because I didn't want to have too many photos or too many recipes in one post. This is the first of the dishes from our celebratory dinner ~ Fried Cabbage With Bacon & Onions. I hope you enjoy it! The recipes for the other dishes on our menu will be posted today. I'm just a little behind in my posting, but they're coming!
Fried Cabbage With Bacon & Onions
(this recipe is for 2 - 4 people and can be easily doubled)
- 8 oz Center Cut Smoked Bacon, coarsely chopped
- 1/2 Head Green Cabbage, cored and sliced
- 1 Lg Yellow Onion, thickly sliced
- Salt & Pepper
Fry up the bacon in a large skillet over medium high heat until it is just crisp. Keep a close eye on it and stir it often so that it doesn't burn. When it's nice and crispy and golden brown, remove it with a slotted spoon to a plate lined with paper toweling to drain, leaving the drippings in the skillet. Set aside.
Slice up your Cabbage and Onions. The photo shows the whole head, but it was quite large and since it was only the two of us, I used half. If you're making this for a crowd, you can use a whole pound of bacon and the whole head of cabbage. I slice my cabbage and my onions relatively thickly, so they don't lose too much of their texture while cooking.
Add your sliced onions to the skillet first and season them with a bit of salt & pepper. Cook them on medium heat until they just begin to soften and start to get a bit translucent. (about 8 minutes)
Add in your cabbage and give it a good stir to coat it with the drippings and the little bit of liquid that the onions have given off. Add a pinch more salt & pepper and you can also add a pinch of sugar to help it caramelize better and give it just a hint of sweetness.
At this point, I add about 1/4 Cup of either water or stock. I had some chicken stock in the fridge, but you could even use a little white wine or beer if you'd like. You just need a bit of liquid to help it steam. Cover the pan and cook for about 5 minutes. After it has steamed for a bit, remove the lid and turn the heat up to medium high to allow the liquid to evaporate. Continue to fry it up, stirring it often until it's golden brown and softened.
Just before serving, add the cooked bacon back into the pan and cook for a couple of minutes more to heat it through. I always warm the dishes that I'm serving in for a few minutes in a 250 or 300 degree oven. This just helps to keep your food hot longer once it's put on the table or the buffet. (it also helps if you use a nice heavy stoneware bowl/dish, because they really do retain heat longer)
Serve it up with you favorite main dish and enjoy!
Here's the link to The St. Patrick's Day Blog Crawl. Come on over to Kathleen's and join the party!!
I'll also be doing my best to link up at these parties this week: