CURRENT ISSUE:  OCTOBER 2023

Cabbage So Many Ways: Cooking Up a Hooley in the Kitchen

Cooking Up A Hooley in The Kitchen: Cabbage So Many Ways
By Katie Gagne

Once December ends, I start to look forward to all the holidays that start the year and move into spring. While many people eat favorite traditional Irish fare as the “high holy day” approaches in March, I love to enjoy as much corned beef, Irish stews, soda breads, scones, and potatoes as I can. Let’s not forget, though, how delicious and versatile cabbage is. Whether you like green or red or both, this fun and flavorful dish pairs well with almost anything and would make a great addition to your March menu.

Warm Cabbage, Bacon, and Apples

Ingredients               Serves approximately 6

1 head Red Cabbage – thinly sliced – you can mix or use green cabbage if you prefer

2 medium Yellow Onions – diced

2 Granny Smith Apples – diced – skin on

8 strips (1/2 lb) Thick Cut Bacon

1 cup Walnuts – chopped

½ cup Apple Cider Vinegar

1/3 cup Chicken or Vegetable Broth

2 tablespoons White Granulated Sugar

2 teaspoons Course Kosher Salt

2 teaspoons Black Pepper

In a large skillet, over medium heat, cook bacon strips until slightly crispy. Remove from pan to drain. Crumble into small pieces. Set aside

In the same skillet add in the onion, apples, and walnuts and cook until onions and apples are translucent and the walnuts slightly toasted.

Add in the cabbage and allow to wilt for a minute or two. Stir in the sugar, salt, pepper, vinegar, and broth and allow to cook until the cabbage is completely wilted and all is heated through – about 4-5 minutes.

Stir in the crumbled bacon and add any additional salt and pepper to taste.

This can be served warm or at room temperature.

* Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at [email protected], or find her on Facebook at @sassyssweetsandmore.

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