Heat a large skillet over medium heat. Add bacon; sprinkle with pepper. Cook 8 to 10 minutes or until crispy, stirring occasionally. Drained on paper towels, reserving 2 tablespoons drippings in skillet.
A common dish in Irish homes, braised side dishes of cabbage and bacon has become one dish to serve on St. Paddy's Day.
Servings and Ingredients
|6 slice(s) Hy-Vee thick-cut bacon, cut into 1-inch pieces|
|1 tsp. Hy-Vee cracked black pepper|
|8 c. green cabbage, chopped|
|1 Honeycrisp apple, cored and chopped|
|½ c. Hy-Vee Short Cuts chopped red onions|
|½ c. Odell 90 Shilling Ale beer|
|¼ c. Hy-Vee apple cider juice|
|2 tsp. Hy-Vee light brown sugar, packed|
|1 tsp. whole caraway seeds|
|1 tsp. Hy-Vee salt|
|1 tbsp. Kerrygold pure Irish butter|
|Fresh curly parsley, chopped, for garnish|
Things To Grab
- Large skillet
- Paper towels
Add cabbage, apple, and red onions to same skillet. Cook over medium heat for 10 minutes or just until tender, stirring occasionally.
Stir together beer, apple cider, brown sugar, caraway seeds, and salt. Add to cabbage mixture in skillet. Scrape and stir brown bits from skillet. Cook for 4 minutes or until liquid is reduced by about half. Remove from heat; stir in butter. Top with peppered bacon. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 430mg
- Total Carbohydrates: 12g
- Protein: 4g