This is what we all grew up on; you could smell it half way down the road. The smell of home cooked food. But this is a twist on that, a new bacon and cabbage for a new generation of Irish people who don't have time to cook bacon on a week day. This can all be done in under an hour and on the table, ready to dance with your taste buds.
The cut of meat we will be using for this dish is smoked loin of bacon, when buying your bacon ask your butcher to trim it for you.


  • 250g sm. Bacon (for 1 serving)

  • 1 large green curly cabbage leave

  • 200g shredded green cabbage

  • 1 onion diced

  • 2cloves of garlic chopped

  • 1/2 red pepper sliced

  • 20g chopped ginger

  • 1/2 chopped chilli

  • 100g chopped parsley

  • 50ml cream

  • 50g butter

  • 1/2 glass of white wine

  • 2 tblspn honey

  • 1 tblspn wholegrain mustard

  • Cling film


  • 1.

    So off we go!! You get your bacon; your butcher will trim it down for you. Put a pot on with water and bring it to the boil (keep hot when finished this part), put a bit of salt in and then pop the cabbage in. Cook for 2mins take it out and cool it down in cold water this we stop it cooking any further.

  • 2.

    Next in a hot frying pan bang in the onion, garlic, chilli and ginger. Cook for 1min, and then add the peppers and cabbage. Cook for about 7mins.Keep on stirring cabbage and add ? a glass of wine. Add salt & pepper and ? the parsley. Remove from pan and allow to cool.

  • 3.

    Now you are going to need your pan again so get it cleaned and hot . Add some olive oil to your pan when hot. Cook the bacon evenly on all sides, coat bacon with honey and mustard while in the pan, now add ? of the wine you have left into the pan, this will help glaze the bacon. Next put the bacon into the oven on a baking tray, at around 180-200, and cook for 15mins.

  • 4.

    Bring the hot water back to the boil and while this is happening we'll finish the cabbage. On a flat surface put a piece of cling film a bit bigger than the cabbage leaf. Place the cabbage leaf on top and now spoon the cabbage mixture in about 2-3 dessert spoons. Fold in the sides of the cabbage leaves covering part of the mixture. Now fold the top of the cabbage over pulling back slightly and roll into a sausage shape. Roll in the cling film tie the ends and pop into the boiling water and cook for 5mins.

  • 5.

    Remove bacon from the oven and allow to rest for a few minutes. While this is happening put a drop of olive oil and some diced onion and garlic into the pan.Give it a bit of a stir around and then in with the rest of the wine.Reduce it down as it starts bubbling.Then add the cream and the wine and reduce by half. To finish stir in the butter to thicken and glaze your sauce.

  • 6.

    To serve just remove cabbage roll from cling film and cut in ? and place in the centre of your plate. Then add a bit of sauce around the 2 halves of cabbage and now just place bacon on top of the cabbage. Now that's going to taste good and even better because you made it. Enjoy.

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