Recipes Ingredients Meat & Poultry Pork Recipes Traditional Irish Bacon, Cabbage, and Parsley Sauce 3.8 (20) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Rate Print Share Servings: 15 Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen. Ingredients 4 pounds Irish boiling bacon 1 Savoy cabbage, trimmed, quartered, and cored 4 tablespoons unsalted butter Freshly ground black pepper Parsley Sauce Boiled Yukon gold potatoes, for serving Directions Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes. Originally appeared: The Martha Stewart Show, March 2010 Rate It Print