18 Hearty Irish Cabbage Recipes Traditional

Oh, the humble cabbage—often overlooked, yet so versatile and delicious, especially when it comes to traditional Irish cooking! Whether you’re craving comfort food or looking to celebrate St. Patrick’s Day with authentic flair, these 18 hearty Irish cabbage recipes are sure to warm your heart and belly. From classic colcannon to innovative twists, get ready to fall in love with cabbage all over again. Let’s dive in!

Classic Irish Cabbage and Bacon

Perhaps there’s no dish more comforting than the humble combination of cabbage and bacon, a testament to the simplicity and heartiness of Irish cuisine. This classic dish, with its tender cabbage and crispy bacon, speaks to the soul, offering warmth and satisfaction with every bite.

Ingredients

• 1 lb thick-cut, smoked bacon, diced
• 1 large head green cabbage, cored and chopped into 1-inch pieces
• 2 tbsp unsalted butter
• 1 cup chicken stock, homemade preferred
• 1 tsp apple cider vinegar
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large, heavy-bottomed skillet over medium heat, render the diced bacon until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the unsalted butter to the bacon drippings in the skillet, allowing it to melt over medium heat. Tip: The combination of butter and bacon fat enriches the flavor of the cabbage.
3. Introduce the chopped cabbage to the skillet, stirring to coat it evenly with the fat. Cook for 5 minutes, or until the cabbage begins to soften.
4. Pour in the chicken stock and apple cider vinegar, stirring to combine. Cover the skillet and reduce the heat to low. Simmer for 20 minutes, or until the cabbage is tender. Tip: The vinegar adds a subtle brightness that balances the richness of the bacon.
5. Return the crispy bacon to the skillet, adding the freshly ground black pepper. Stir gently to combine and heat through for 2 minutes. Tip: Adding the bacon at the end preserves its texture.
6. Remove from heat and let stand for 5 minutes before serving to allow the flavors to meld.

Just as the dish comes together, the cabbage turns silky, absorbing the smoky essence of the bacon, while the bits of crisp bacon add a delightful contrast. Serve it alongside crusty bread to soak up the savory juices, or top with a poached egg for a hearty breakfast twist.

Creamy Irish Cabbage Soup

Lingering over the stove as the early morning light filters through the kitchen, there’s something deeply comforting about preparing a pot of creamy Irish cabbage soup. This dish, with its humble beginnings, transforms into a velvety, nourishing bowl that whispers of home and hearth.

Ingredients

• 1 tablespoon clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, cored and thinly sliced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t burn.
4. Add the thinly sliced cabbage, stirring to coat with the butter, onion, and garlic mixture. Cook for 10 minutes, until the cabbage begins to soften.
5. Pour in the chicken stock, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
7. Stir in the heavy cream, sea salt, black pepper, and ground nutmeg. Heat through over low heat for 5 minutes, avoiding a boil to prevent curdling.
8. Garnish with freshly chopped parsley before serving.

As the soup settles in the bowl, its creamy consistency and the subtle sweetness of the cabbage offer a comforting embrace. Serve it with a slice of crusty sourdough for dipping, or top with crispy bacon bits for a contrasting crunch.

Irish Cabbage and Potato Stew

Remembering the warmth of a kitchen filled with the earthy aroma of simmering vegetables, this dish brings comfort to the table with its humble beginnings and rich, nourishing flavors.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 3 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 teaspoon caraway seeds
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the thinly sliced green cabbage, stirring to coat with the butter and onion mixture, and cook for 5 minutes until slightly wilted.
5. Incorporate the cubed Yukon Gold potatoes, homemade chicken stock, caraway seeds, and bay leaf, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the potatoes are fork-tender.
7. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
8. Garnish with finely chopped fresh parsley before serving.

Delight in the stew’s velvety texture, where the potatoes melt into the broth, and the cabbage retains a slight crunch. Serve it with a slice of crusty sourdough to soak up every last drop of its comforting essence.

Braised Irish Cabbage with Carrots

Gently, as the morning light filters through the kitchen window, we find solace in the simplicity of transforming humble ingredients into a dish that whispers of comfort and home. Braised Irish cabbage with carrots is such a dish, where time and care coax out the sweetness and tenderness of the vegetables, creating a melody of flavors that dance softly on the palate.

Ingredients

• 1 large head of green cabbage, cored and thinly sliced
• 2 large carrots, peeled and julienned
• 3 tbsp clarified butter
• 1 cup vegetable stock, homemade preferred
• 1 tsp caraway seeds
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers but does not smoke.
2. Add the caraway seeds to the pot, toasting them for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Introduce the julienned carrots to the pot, sautéing for 3 minutes until they begin to soften, stirring occasionally.
4. Layer the thinly sliced cabbage over the carrots, sprinkling with sea salt and freshly ground black pepper as you go.
5. Pour the vegetable stock over the cabbage and carrots, then cover the pot with a tight-fitting lid.
6. Reduce the heat to low and braise the vegetables for 25 minutes, resisting the urge to stir, to allow the flavors to meld.
7. After 25 minutes, remove the lid and increase the heat to medium-high, cooking for an additional 5 minutes to reduce any remaining liquid.
8. Tip: For an extra layer of flavor, consider adding a splash of apple cider vinegar during the last 2 minutes of cooking.
9. Tip: Ensure your pot is large enough to accommodate the cabbage without overcrowding, which can lead to steaming rather than braising.
10. Tip: Taste and adjust seasoning with salt and pepper only after the braising process, as the flavors will concentrate over time.

Now, the braised Irish cabbage with carrots emerges, a tender yet vibrant dish where the sweetness of the carrots and the slight bitterness of the cabbage find perfect harmony. Serve it alongside a piece of crusty bread to soak up the flavorful juices, or as a comforting bed for a perfectly seared piece of salmon.

Irish Cabbage and Apple Salad

Sometimes, the simplest combinations bring the most comfort, like this Irish Cabbage and Apple Salad, a dish that whispers of home with every crisp, refreshing bite.

Ingredients

• 1 small head of green cabbage, finely shredded
• 2 large Granny Smith apples, julienned
• 1/4 cup of apple cider vinegar
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of toasted walnuts, roughly chopped

Instructions

1. In a large mixing bowl, combine the finely shredded green cabbage and julienned Granny Smith apples.
2. In a small bowl, whisk together the apple cider vinegar, extra-virgin olive oil, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cabbage and apple mixture, tossing gently to ensure every strand is lightly coated.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
5. Sprinkle the toasted walnuts over the top just before serving to add a crunchy contrast.

Here, the crispness of the cabbage meets the tart sweetness of the apples, all brought together by the tangy dressing. Serve it alongside a hearty stew or as a bright counterpoint to rich, roasted meats.

Spicy Irish Cabbage Stir Fry

Remembering the first time I encountered the vibrant hues and textures of this dish, it felt like a quiet revelation. The way the cabbage crisped at the edges, yet remained tender, spoke of a balance between fire and patience.

Ingredients

• 1 tablespoon clarified butter
• 1 large head of green cabbage, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon crushed red pepper flakes
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sea salt

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 3 minutes.
3. Introduce thinly sliced cabbage to the skillet, stirring occasionally to ensure even cooking. Cook for 5 minutes until the cabbage begins to soften.
4. Sprinkle sea salt and crushed red pepper flakes over the cabbage, stirring to distribute the spices evenly.
5. Push the cabbage mixture to one side of the skillet. Pour lightly beaten eggs into the cleared space, scrambling them gently until just set, about 2 minutes.
6. Combine the scrambled eggs with the cabbage mixture, adding soy sauce. Stir fry for an additional 2 minutes to meld the flavors.
7. Remove from heat when the cabbage is tender-crisp and the eggs are fully incorporated.

Each bite offers a symphony of textures, from the silky eggs to the crisp cabbage, with a warmth that builds gently. Serve atop a mound of steamed jasmine rice for a contrast that highlights the dish’s complexity.

Irish Cabbage and Sausage Casserole

Gently, as the morning light filters through the kitchen window, there’s something profoundly comforting about preparing a dish that feels like a warm embrace. This Irish Cabbage and Sausage Casserole, with its humble ingredients and rich flavors, is a testament to the beauty of simplicity in cooking.

Ingredients

• 1 lb Irish pork sausage, casings removed
• 4 cups green cabbage, thinly sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 tbsp clarified butter
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the sausage, breaking it into small crumbles with a wooden spoon, for about 5 minutes until fully cooked.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent, about 3 minutes.
4. Stir in the thinly sliced cabbage and caraway seeds, cooking until the cabbage begins to wilt, approximately 5 minutes.
5. Pour in the heavy cream and chicken stock, stirring to combine, and simmer for 2 minutes to slightly thicken the sauce.
6. Season the mixture with freshly ground black pepper and sea salt, then transfer to the prepared baking dish.
7. Bake in the preheated oven for 25 minutes, or until the top is lightly golden and the casserole is bubbling around the edges.

Silky and rich, the cream melds beautifully with the earthy cabbage and savory sausage, creating layers of flavor that are both rustic and refined. Serve this casserole alongside a crusty loaf of sourdough to soak up the delectable sauce, or top with a sprinkle of fresh parsley for a burst of color.

Roasted Irish Cabbage with Garlic Butter

Remembering the simplicity of rustic dishes brings a certain comfort, especially when they transform humble ingredients into something extraordinary. Roasted Irish cabbage, with its layers slowly caramelized to perfection, then draped in a rich garlic butter, is one such dish that whispers of home.

Ingredients

• 1 medium head of Irish cabbage, cored and cut into 8 wedges
• 4 tbsp unsalted butter, clarified
• 3 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even roasting.
2. Arrange the cabbage wedges on a large baking sheet, ensuring they do not overlap for optimal caramelization.
3. Drizzle the wedges with 2 tbsp of clarified butter, then season evenly with sea salt and black pepper.
4. Roast in the preheated oven for 25 minutes, then flip each wedge carefully to promote even browning.
5. Continue roasting for an additional 20 minutes, or until the edges are deeply golden and the cabbage is tender when pierced with a fork.
6. While the cabbage roasts, melt the remaining 2 tbsp of clarified butter in a small saucepan over low heat.
7. Add the minced garlic to the butter, sautéing gently for 1-2 minutes until fragrant but not browned, to preserve its delicate flavor.
8. Remove the cabbage from the oven and transfer to a serving platter, then drizzle with the garlic butter and sprinkle with fresh parsley.

Zesty and vibrant, the roasted cabbage offers a delightful contrast between its crispy edges and tender heart, all enveloped in the aromatic embrace of garlic butter. Serve it alongside a hearty main or as a standout vegetarian option, perhaps with a sprinkle of aged Parmesan for an extra layer of umami.

Irish Cabbage and Leek Pie

Amidst the quiet hum of the morning, there’s something deeply comforting about the idea of a warm, savory pie waiting to be shared. This Irish Cabbage and Leek Pie, with its tender vegetables encased in a flaky crust, is a humble dish that speaks volumes of home and heritage.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 large leek, white and light green parts only, thinly sliced
• 3 cups green cabbage, finely shredded
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon clarified butter

Instructions

1. In a large mixing bowl, combine the all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a large skillet over medium heat, melt the clarified butter. Add the thinly sliced leek and sauté until softened, about 5 minutes.
5. Add the finely shredded green cabbage to the skillet and cook until wilted, about 10 minutes. Season with sea salt and freshly ground black pepper.
6. Remove the skillet from the heat and stir in the heavy cream and lightly beaten pasture-raised eggs.
7. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges.
8. Pour the cabbage and leek mixture into the pie crust and smooth the top with a spatula.
9. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set.

Golden and inviting, this pie offers a delightful contrast between the crisp crust and the creamy, vegetable-filled center. Serve it alongside a simple green salad for a meal that feels both nourishing and indulgent.

Grilled Irish Cabbage Steaks

Amidst the quiet hum of the morning, there’s something profoundly comforting about the simplicity of transforming a humble cabbage into a dish that’s both rustic and refined. Grilled Irish cabbage steaks, with their caramelized edges and tender heart, offer a canvas for the subtle interplay of smoke and sweetness.

Ingredients

• 1 large head of Irish cabbage, cut into 1-inch thick steaks
• 3 tablespoons of clarified butter, melted
• 1 teaspoon of flaky sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of apple cider vinegar

Instructions

1. Preheat your grill to a medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of each cabbage steak with clarified butter, ensuring an even coating for optimal caramelization.
3. Season each steak with flaky sea salt and freshly ground black pepper, adjusting the amounts to suit your preference but keeping the flavors balanced.
4. Place the cabbage steaks on the grill, cooking for 5-7 minutes per side or until deep grill marks appear and the edges begin to crisp.
5. Drizzle apple cider vinegar over the steaks during the last minute of grilling to add a bright, tangy note that cuts through the richness.
6. Remove from the grill and let rest for 2 minutes before serving to allow the flavors to meld beautifully.

These grilled Irish cabbage steaks emerge with a delightful contrast of textures—crispy on the outside, yielding within. Their smoky sweetness pairs wonderfully with a dollop of creamy horseradish sauce or alongside a perfectly seared steak for a hearty meal.

Irish Cabbage and Corned Beef Hash

Many evenings, when the light fades softly into the kitchen, I find myself drawn to dishes that carry both comfort and a hint of nostalgia. Irish Cabbage and Corned Beef Hash is one such dish, a humble yet deeply satisfying meal that weaves together simplicity and flavor in every bite.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cups cooked corned beef, shredded
• 3 cups green cabbage, thinly sliced
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 teaspoon sea salt

Instructions

1. In a large cast-iron skillet, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the shredded corned beef, cooking until slightly crispy, approximately 7 minutes.
4. Add the thinly sliced green cabbage and caraway seeds, cooking until the cabbage is tender but still vibrant, about 10 minutes.
5. Season with freshly ground black pepper and sea salt, adjusting as needed for balance.
6. In a separate bowl, whisk together the lightly beaten pasture-raised eggs and heavy cream until fully combined.
7. Pour the egg mixture over the hash in the skillet, reducing the heat to low and covering with a lid.
8. Cook until the eggs are set but still moist, about 8 minutes, checking occasionally to avoid overcooking.

Creating this dish offers a delightful contrast of textures, from the crispness of the cabbage to the creamy softness of the eggs. Serve it straight from the skillet for a rustic presentation, or accompany it with a slice of toasted sourdough for added crunch. Comforting yet sophisticated, it’s a meal that invites you to slow down and savor each forkful.

Savory Irish Cabbage Pancakes

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. These Savory Irish Cabbage Pancakes, a humble yet deeply satisfying dish, weave together the rustic charm of Ireland with the comfort of home cooking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp clarified butter, melted
• 2 cups finely shredded green cabbage
• 1/4 cup finely chopped scallions
• 1 tbsp unsalted butter, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, sea salt, and black pepper until well combined.
2. Add the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender pancakes.
3. Gently fold in the finely shredded green cabbage and chopped scallions into the batter until evenly distributed.
4. Heat a large non-stick skillet over medium heat (350°F) and add 1/2 tbsp of unsalted butter, swirling to coat the pan.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Carefully flip each pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.

Rustic and hearty, these pancakes boast a delightful contrast between the crispy edges and the tender, cabbage-filled centers. Serve them with a dollop of sour cream or a drizzle of honey for a touch of sweetness that complements their savory depth.

Irish Cabbage and Mushroom Risotto

Venturing into the heart of comfort food, this dish weaves together the earthy tones of mushrooms with the sweet, tender whispers of Irish cabbage, all cradled in the creamy embrace of Arborio rice. It’s a recipe that speaks of home, of quiet evenings spent stirring and savoring.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 medium Irish cabbage, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp clarified butter
• 1/4 cup grated Parmesan cheese
• Salt, to precise seasoning

Instructions

1. In a large, heavy-bottomed pot, melt 2 tbsp clarified butter over medium heat until it shimmers.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes, to build a flavor base.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 7 minutes.
4. Add the remaining tbsp of clarified butter and the Arborio rice, toasting the rice for 2 minutes until the edges become slightly translucent.
5. Pour in the white wine, stirring continuously until fully absorbed, to deglaze the pot and add acidity.
6. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, a process that should take about 18 minutes.
7. Halfway through adding the stock, incorporate the thinly sliced Irish cabbage, mixing gently to wilt it into the risotto.
8. Once the rice is al dente and the risotto has a creamy consistency, remove from heat and fold in the grated Parmesan cheese for richness.
9. Let the risotto rest for 2 minutes before serving, to allow the flavors to meld beautifully.

Each spoonful offers a symphony of textures, from the creamy rice to the slight crunch of cabbage, with the mushrooms lending a deep, umami note. Serve it in shallow bowls, perhaps with a drizzle of truffle oil for an extra layer of luxury.

Sweet and Sour Irish Cabbage

There’s something deeply comforting about the way sweet and sour flavors dance together, especially when they cradle the humble cabbage into something extraordinary. This dish, with its roots in Irish tradition, brings a simple yet profound joy to the table, perfect for those moments when you crave both nostalgia and a touch of brightness.

Ingredients

• 1 medium head of green cabbage, thinly sliced
• 4 tablespoons unsalted butter
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1 teaspoon caraway seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 2 minutes.
2. Add the thinly sliced cabbage to the skillet, stirring gently to coat each piece with butter. Cook for 5 minutes, or until the cabbage begins to soften.
3. Sprinkle the caraway seeds, kosher salt, and freshly ground black pepper over the cabbage, stirring to distribute evenly.
4. Pour in the apple cider vinegar and granulated sugar, stirring until the sugar dissolves completely. Tip: The vinegar will deglaze the pan, so scrape any browned bits from the bottom for added flavor.
5. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced to a glossy glaze. Tip: For a crisper texture, shorten the cooking time by 5 minutes.
6. Remove from heat and let stand for 2 minutes before serving. Tip: This resting period allows the flavors to meld beautifully.

Just as it is, the cabbage offers a delightful contrast between the tender leaves and the slight crunch of the stems, all enveloped in a glaze that’s both tangy and sweet. Consider serving it alongside roasted meats or as a vibrant topping for a rustic bread, where its flavors can truly shine.

Irish Cabbage and Chicken Stir Fry

Beneath the quiet hum of the kitchen, the Irish Cabbage and Chicken Stir Fry comes together with a simplicity that belies its depth of flavor, a dish that whispers of home and hearth.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 cups green cabbage, thinly sliced
• 1/4 cup clarified butter
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, julienned
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp caraway seeds
• 1 tbsp apple cider vinegar

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter and olive oil, swirling to coat the pan evenly.
2. Add the chicken strips to the skillet, seasoning with sea salt and black pepper, and sauté until golden brown, about 5 minutes per side. Tip: Ensure the chicken is patted dry before adding to the pan for a better sear.
3. Remove the chicken from the skillet and set aside on a warm plate, covering loosely with foil.
4. In the same skillet, add the julienned onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
5. Introduce the thinly sliced cabbage and caraway seeds to the skillet, stirring to combine with the onions and garlic. Cook until the cabbage is wilted but still crisp, about 4 minutes.
6. Return the chicken to the skillet, adding the apple cider vinegar, and toss everything together to heat through for 2 minutes. Tip: The vinegar adds a bright acidity that balances the dish’s richness.
7. Remove from heat and let rest for a minute before serving.

Offering a delightful contrast between the tender chicken and the crisp cabbage, this stir fry is a testament to the beauty of simple ingredients. Serve it over a bed of creamy mashed potatoes for a comforting meal that warms from the inside out.

Herbed Irish Cabbage and Lentil Soup

Today, as the light fades softly into evening, I find myself drawn to the simplicity and warmth of a bowl of soup. This herbed Irish cabbage and lentil soup, with its humble beginnings, transforms into a dish of comforting depth and earthy elegance.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 stalk celery, diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups green cabbage, thinly sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable stock
• 2 cups water
• 1 bay leaf
• 1 tablespoon apple cider vinegar

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrot, and celery, stirring to coat in the oil. Cook until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Season with salt, pepper, thyme, and rosemary, stirring to distribute the spices evenly.
4. Add the cabbage and cook for an additional 3 minutes, until it begins to wilt.
5. Stir in the lentils, vegetable stock, water, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes, or until the lentils are tender.
6. Remove the bay leaf and stir in the apple cider vinegar. Taste and adjust seasoning if necessary.

Gently ladle the soup into bowls, noting how the lentils and cabbage have melded into a harmonious texture, neither too thick nor too thin. The vinegar adds a bright note that lifts the earthy flavors, making it perfect for a chilly evening. Serve with a slice of crusty bread for a complete meal.

Irish Cabbage and Beef Stew

Sometimes, the most comforting dishes are those that simmer quietly on the stove, filling the kitchen with warmth and nostalgia. Irish Cabbage and Beef Stew is one such dish, a humble yet hearty meal that whispers of home and heritage.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 1 large head of green cabbage, roughly chopped
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 large Yukon Gold potatoes, peeled and diced into 1-inch pieces
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 4 cups beef stock, preferably homemade
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate.
3. In the same pot, add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic and cook for 1 minute, until fragrant.
5. Return the beef to the pot, along with any accumulated juices. Pour in the beef stock, scraping the bottom to release any browned bits.
6. Stir in the thyme leaves and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, until the beef is tender.
7. Add the carrots, potatoes, and cabbage to the pot. Cover and simmer for an additional 30 minutes, until the vegetables are fork-tender.
8. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

You’ll find the beef melts in your mouth, while the cabbage and potatoes offer a comforting softness against the rich broth. For a rustic touch, serve with a slice of crusty sourdough to soak up every last drop.

Crispy Irish Cabbage Fritters

Under the soft glow of the kitchen light, there’s something deeply comforting about transforming simple cabbage into crispy, golden fritters. This recipe, with its humble beginnings and satisfying crunch, is a testament to the beauty of simplicity in cooking.

Ingredients

• 1 small head of green cabbage, finely shredded (about 4 cups)
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the shredded cabbage, flour, beaten eggs, milk, baking powder, sea salt, and black pepper. Stir until the mixture is evenly combined and the cabbage is fully coated.
2. Heat the clarified butter in a large skillet over medium heat (350°F) until it shimmers but does not smoke.
3. Using a 1/4 cup measure, scoop the cabbage mixture into the skillet, flattening slightly with the back of the measure to form fritters. Cook in batches to avoid overcrowding.
4. Fry each fritter for 3-4 minutes on each side, or until deeply golden and crispy. Adjust the heat as necessary to prevent burning.
5. Transfer the cooked fritters to a wire rack set over a baking sheet to drain any excess butter and keep them crispy.
6. Serve immediately, garnished with a sprinkle of flaky sea salt for an extra crunch.

Delightfully crisp on the outside with a tender, slightly sweet cabbage center, these fritters are a versatile side or a light main. Try them with a dollop of sour cream or a drizzle of hot honey for an unexpected twist.

Conclusion

Hearty and wholesome, these 18 traditional Irish cabbage recipes are a treasure trove of comfort food perfect for any home cook in North America. From classic colcannon to innovative twists, there’s something for everyone to love. We invite you to dive into these dishes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!

Bella Bacinos