St. Patrick’s Day Idea: Forget the Beef—Try the Traditional Irish Way
Prep the cabbage. Remove any tough or damaged outer leaves. Cut the cabbage into 6 to 8 large wedges, keeping the core attached so the wedges hold together.
Add the liquid. Pour the water into the bottom of a large slow cooker (a 5- to 7-quart capacity works well). This small amount of liquid helps create steam and prevents sticking until the cabbage and bacon release their own juices.
Layer the cabbage. Arrange the cabbage wedges in the slow cooker, packing them in snugly in a single, slightly overlapping layer. It’s fine if they sit a bit above the rim at first; they will soften and collapse as they cook.
Add the bacon. Lay the thick-cut bacon strips over and between the cabbage wedges, tucking some pieces down along the sides and into any gaps so the bacon is distributed throughout the pot. The fat will render and season the cabbage as it cooks.
Cook. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the cabbage is very tender and the bacon is fully cooked and soft. Avoid lifting the lid during the first few hours so you don’t lose heat and moisture.
Optional crisping. Once cooked, taste a bit of cabbage and bacon together. If you like, transfer some of the bacon to a skillet and quickly crisp it over medium heat, then return it to the pot or crumble it over the top for contrast.
Serve. Use a large spoon or tongs to lift out the cabbage wedges and bacon, letting excess broth drip back into the cooker. Spoon a little of the hot cooking liquid over each portion for extra flavor and serve immediately.
If you can find Irish-style back bacon or slab bacon, use it instead of standard American thick-cut strips for an even closer nod to the traditional Irish dish. Simply cut it into chunky pieces and tuck it in with the cabbage.
For a leaner version, trim off some of the visible fat from the bacon before cooking, or use a mix of bacon and smoked ham.
If your cabbage is especially large, increase the water to 1½ cups to ensure there’s enough steam early on.
To add a bit more depth while still keeping the spirit of simplicity, you can swap half of the water for low-sodium chicken broth—though technically that makes it more than a three-ingredient recipe.
Leftovers reheat well in a covered skillet with a splash of the cooking liquid; let the edges of the cabbage brown slightly for extra flavor.
For a make-ahead St. Patrick’s Day spread, cook the dish earlier in the day, then switch the slow cooker to WARM and hold it for up to 2 hours before serving.
