DISH RESEARCH · Main dish
Bacon and Cabbage
Mark Moriarty’s bacon-and-cabbage recipe pairs the listed unsmoked boneless ham with softened York cabbage and a thick parsley sauce. Cider vinegar, mustard, capers, chicken stockpot and lemon juice season the sauce.
About Bacon and Cabbage
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
RTÉ credits this bacon-and-cabbage recipe to Mark Moriarty and presents it as an Irish dish. His ingredient list uses unsmoked boneless ham, paired with York cabbage and parsley sauce.
The ham is wrapped in foil with a cup of water and cooked in the oven. Quartered cabbage is salted and caramelised in a frying pan before a brief oven stage.
The cabbage rests under cover until soft, then is sliced thinly. For the sauce, milk is warmed and salted while cider vinegar is reduced separately.
Butter melts into the reduced vinegar, then flour is added and cooked until blonde. The warm milk is whisked in stages to form a thickened sauce.
The sauce is taken off the heat and finished with mustard, chicken stockpot, capers, chopped parsley and lemon juice. It accompanies the ham and softened cabbage in Moriarty’s selected preparation.
Ingredients in Bacon and Cabbage
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Moriarty creator Irish ham-and-cabbage
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.