Traditional Irish Bacon and Cabbage with Mustard Sauce
A classic Irish dinner of gently simmered cured back bacon, cabbage and floury potatoes, served with a mustard sauce made from the cooking liquor.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
If very salty, soak the bacon in cold water for a few hours, then drain.
- 2
Cover the bacon with fresh water, add onion and bay, and simmer gently until tender.
- 3
Boil the potatoes separately until floury and tender.
- 4
Add the cabbage wedges to the bacon liquor near the end and cook until tender but still green.
- 5
For the sauce, cook butter and flour, whisk in reserved liquor and milk, then stir in mustard.
- 6
Slice the bacon and serve with cabbage, potatoes, and mustard sauce.
Cook notes
Tips
Choose Irish bacon for an authentic flavor.
Adjust the amount of mustard in the sauce according to your taste.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftovers in a sealed container for up to 3 days.
- Reheat gently on the stove or in the microwave.
Substitutions
- Swap Irish back bacon with Canadian bacon for a similar taste.
- Use vegetable broth instead of chicken broth for a vegetarian option.
What to Serve With
- Rye bread
- Mashed potatoes
- Peas
Common Mistakes
- Not draining the vegetables well can lead to a watery mustard sauce.
- Overcooking the cabbage may cause it to become too soft.
Recipe FAQ
Can I use other types of bacon?
Yes, you can use regular bacon, but Irish back bacon provides the best flavor for this dish.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with this dish?
This dish pairs well with rye bread or mashed potatoes.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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