Irish Bacon and Cabbage with Parsley White Wine Sauce and Cinnamon

Garth McColgan's recipe, with Parsley White Wine Sauce and Cinnamon, is sure to wow old fans of Ireland’s iconic dish and gain a few new ones.


  • 700 g back bacon (one piece)
  • 2 kg potatoes
  • 1 head of cabbage
  • 60 g butter
  • 3 tblsp white flour (heaped)
  • 200 ml cream
  • 200 ml white wine
  • 200 ml cooking liquid
  • 4 tblsp fresh parsley (finely chopped)
  • 10 cloves
  • 1 onion (roughly chopped)
  • 1 stick cinnamon
  • 1 tsp coarse ground black pepper


  1. Place the bacon in the pot with the cloves and onion, cover with cold water.
  2. Bring to the boil and skim the white scum off the top. Simmer gently for 1 hour 10 minutes.
  3. Meanwhile, peel and wash potatoes and remove the centre stalk from the cabbage and wash.
  4. In a saucepan, gently heat the flour and butter together until you have a thick paste. Cook for 2 minutes. Add the cinnamon stick.
  5. Mix the wine, cream and cooking liquid together in a jug.
  6. Gradually add this mix to the flour and butter, keeping heat on medium, stirring constantly until all the liquid is used up. You should have a smooth thick sauce.
  7. Boil the potatoes in the bacon liquid for approximately 30 minutes, add the cabbage and cover.
  8. Cook for a further 10 minutes until the cabbage is tender.
  9. To serve, carve the bacon, drain the vegetables and stir the pepper and fresh parsley into the sauce. Serve with the potatoes and cabbage.


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