St. Patrick’s Day Idea: Forget the Beef—Try the Traditional Irish Way

Just three ingredients go into the pot for a hearty, authentic meal that costs a fraction of the price of corned beef.

This 3-ingredient slow cooker bacon and cabbage is my nod to how many Irish families stretched their budgets long before corned beef became the star of American St. Patrick’s Day tables. In Ireland, cured pork—bacon or rashers—was far more common than beef, and it simmered with cabbage to create a simple, hearty meal that didn’t cost much.

Here, we keep that spirit: thick-cut bacon, a big head of green cabbage, and water go into the slow cooker and quietly transform into something deeply savory and comforting. It’s an easy, set-it-and-forget-it option when you want the feel of the holiday without the price tag of a corned beef brisket.

Serve the bacon and cabbage in warm, shallow bowls, making sure to ladle some of the flavorful cooking broth over the top. I like to pair it with boiled or mashed potatoes to soak up the juices, but crusty bread or soda bread works just as well. A sharp mustard or a spoonful of prepared horseradish on the side adds a nice counterpoint to the rich pork.

For a drink pairing, a pint of beer or a simple dry cider keeps things in the same rustic, Irish-inspired lane.

3-Ingredient Slow Cooker Bacon and Cabbage

Servings: 4

Ingredients

• 1 medium to large head green cabbage (about 2½ to 3 pounds), cored and cut into large wedges

• 1 pound thick-cut bacon, strips left whole

• 1 cup water

Directions

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