St. Patrick’s Day is this weekend and you will fall in love with this original recipe that was so popular last year. I’ll be taking a trip to Ireland this spring and I can’t wait to eat some Irish food. So just to get in the mood I’m trying this different take on Corned beef and cabbage. So this week’s guest blogger Karyl from karyl’s Kulinary Krusade is here with a Cabbage, Bacon, and Potatoes, a recipe you will love.
If corned beef isn’t your thing then you are in luck with this recipe. Karyl substitutes bacon for a yummy and flavorful addition to her take on a popular Irish dish Colcannon style. And who doesn’t love bacon? Try this recipe tonight and I have a feeling it will become a family favorite.
Please stop by and visit Karyl at Karyl’s Kulinary Krusade, say hello, and learn more about her recipes and restaurant reviews today!
Please let us know how you love the Cabbage, Bacon, and Potatoes in the comments!
Updated on March 15, 2018
Cabbage, Bacon, and Potatoes
Ingredients:
| • 4 pieces thick-cut bacon
• 1 1/2 lb. baby red potatoes • 3 cups cabbage, sliced • 1/2 cup yellow onion, diced • 4 cloves raw garlic, thinly sliced • Salt & freshly ground pepper, to taste • 1 teaspoon cayenne pepper (optional) • Teaspoon onion powder • 1 teaspoon garlic powder • Canola or vegetable oil (to cook potatoes) |
|
INSTRUCTIONS
Add just enough oil to a baking pan to cover the bottom of the pan. Turn oven to 400 degrees, and immediately put the pan into the oven so oil heats at the same time.
Clean and cut potatoes. Do not remove the skin. You want all potatoes to be about the same size, so cut in half or quarters, as needed. Add potatoes to a pot of cold, lightly salted water. Bring water to boil, and let par-cook for 4-5 minutes. Drain water. When potatoes are cool enough to handle, score the potato flesh with a fork. Do not score the skin.
When the oven is ready, add potatoes to pan. Cook, turning every 7-10 minutes until potatoes are browned on all sides. Will take 20-30 minutes, depending on the size of the potatoes. Remove and drain on paper towels.
Next, cook the bacon
Add bacon to a large skillet over medium heat, and cook until done to your preference. Remove bacon and drain on paper towels. When bacon is cool, cut into bite-sized pieces.
Discard excess bacon drippings. The amount you discard is up to you. I discard all but about 1 teaspoon. Next, add onion to skillet and cook until translucent. Add garlic and cook for 2 minutes.
Add cabbage, and season with salt, pepper, cayenne, garlic powder and onion powder. After a few minutes, check cabbage. You may need to add a little water to help the cabbage cook down. Sauté lightly, until cabbage is soft enough for your liking. This will take about 10 minutes.
Add potatoes and bacon to cabbage mixture, and stir to combine. Add a little more black pepper, if desired. Portion into bowls and serve.
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