A traditional Irish favourite.


  • 900 – 1350g collar of bacon
  • 1 medium-sized cabbage


  • Soak the bacon overnight in cold water.
  • Remove and place in a pot, cover with fresh water and bring to the boil.
  • Remove the scum, cover and simmer for 1hour 30minutes (or 30minutes per 450g/1lb).
  • Cut cabbage into quarters and add to the pot.
  • Cook slowly for about 20 minutes so that it's tender but still retains a slight bite.
  • Drain well, and serve with potatoes boiled in their jackets.

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family dinners irish st. patrick's day mains