Irish Slow Cooker Cabbage & Bacon
If you are out of luck in ideas for St. Patrick’s Day side dishes, this delicious, Irish slow cooker cabbage and bacon recipe will save you on prep time. The chopped cabbage is soaked in chicken broth, bacon fat and white wine vinegar, giving a nice balance of salty and sour.
Servings: 4
Calories: 266kcal
Equipment
Ingredients
- 6 cups green cabbage cored and chopped into large squares
- 2 tablespoons white wine vinegar or apple cider vinegar
- ½ cup chicken broth
- 2 tablespoons butter optional
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 8 strips raw bacon chopped into squares
Instructions
- Add the cabbage, vinegar, broth, butter, salt and pepper to the slow cooker.6 cups green cabbage, 2 tablespoons white wine vinegar, ½ cup chicken broth, 2 tablespoons butter, 1 teaspoon salt, ¼ teaspoon ground pepper
- Fry the bacon in a skillet over medium heat, until golden-brown .8 strips raw bacon
- Add the bacon and the bacon grease to the slow cooker with the cabbage. Mix well.
- Cover and cook on high for 2-3 hours or low for 3-4 hours, or until desired softness. (I like to give it another mix half way through.) Season with salt and pepper to taste, if needed.
- Serve!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- You can reheat the leftovers in a pot on the stove over medium heat or use the microwave. It is not recommended to reheat using the slow cooker.
- If you're doubling the recipe, it's going to need more time.
- If you use thick-cut bacon, I would recommending draining and discarding at least half of the grease.
Nutrition
Calories: 266kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 949mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 1mg
