Irish Cabbage Recipe

This cozy five-ingredient dish is simple, delicious, and steeped in history. Our Irish Cabbage Recipe is a classic veggie side you’ll be making on repeat.

I’m willing to bet that at some point, you’ve had a head of cabbage taking up space in your crisper drawer, and had no idea of what to do with it. Cabbage inspiration has a way of eluding us at times, but if we look around, we’ll find so many ways to include this wonderful cruciferous veggie on our plates. For me, cabbage has become something of a staple. I include it frequently in salads, braise it in anchovy-laden stewed tomatoes, add it to all manner of soups and stews, and also enjoy it as outlined in this recipe, the same way my ancestors did: simply, with good butter, a bit of stock, a generous amount of fresh cracked black pepper, and a dash of nutmeg. The result is tender cabbage with a mild and delicate taste that pairs well with an array of simple dishes.
In Ireland, cabbage long has been a cornerstone of the diet. Cabbage was always inexpensive, widely available, and would keep for weeks, which made it invaluable to a population historically impoverished by centuries of colonial rule. Alongside potatoes, it was true peasant food: nourishing, adaptable, and able to withstand harsh winters. Needless to say, whenever I spot high-ticket variations of this dish on gastropub menus, I have a little laugh.

Optional additions

This Irish cabbage recipe is delicious as is, but it’s also easy to modify to suit your personal flavor preferences. Whether that means kicking up the spice with a dusting of crushed red pepper flakes, adding a hint of harissa, or getting a little wild with bits of lightly charred smoked brisket—that’s entirely up to you. I’ve done a decent amount of experimenting, and there are plenty of directions you can take if you’re feeling adventurous.

If you’re looking to incorporate some acidity, a splash of white wine vinegar or apple cider vinegar does the trick and adds beautiful balance. Add half a cup of grated carrots and a dash of tamari for extra umami. Top it all off with a handful of chopped scallions or fresh parsley, and enjoy it with a jammy egg or two.

How do I store leftovers?

Allow the leftover cabbage to fully cool to room temperature, then transfer it to an airtight container and store it in the fridge, where it will keep for up to 4 days. Reheat slowly on the stovetop or in the microwave. Leftovers often taste even better the next day, once the flavors have had time to deepen. This cabbage recipe, once cooled, can also be frozen in a freezer-safe container or zip-top freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

Serving suggestions

This Irish cabbage recipe would pair very well with countless dishes. Round this out into a robust and delicious meal by serving it with your favorite hearty stews, meat, or bean dishes. I recommend this Irish Stew with tender lamb, carrot, and potato or this wonderful recipe for Guinness Beef Stew. Other suggestions include this Turkey Shepherd’s Pie, this glorious Spatchcock Chicken, as well as Slow-Cooker Beef Brisket.

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