St. Patrick's Day Idea: Forget the beef, try the traditional Irish way. Just 3 ingredients in the pot for a hearty, authentic meal that costs a fraction of the price of corned beef.
This 3-ingredient slow cooker bacon and cabbage is my nod to how many Irish families actually stretched their budgets long before corned beef became the star of American St. Patrick’s Day tables. In Ireland, cured pork—bacon or rashers—was far more common than beef, and it simmered away with cabbage for a simple, hearty meal that didn’t cost much. Here we’re keeping that spirit: thick-cut bacon, a big head of green cabbage, and water go into the slow cooker and quietly transform into something deeply savory and comforting. It’s an easy, set-it-and-forget-it option when you want the feel of the holiday without the price tag of a corned beef brisket.
Serve the bacon and cabbage in warm shallow bowls, making sure to ladle some of the flavorful cooking broth over the top. I like to pair it with boiled or mashed potatoes to soak up the juices, but crusty bread or soda bread works just as well. A sharp mustard or a spoonful of prepared horseradish on the side adds a nice counterpoint to the rich pork. If you’d like a drink pairing, a pint of beer or a simple, dry cider keeps things in the same rustic, Irish-inspired lane.
3-Ingredient Slow Cooker Bacon and Cabbage
Servings: 4
Ingredients
1 medium to large head green cabbage (about 2 1/2 to 3 pounds), cored and cut into large wedges 1 pound thick-cut bacon, strips left whole 1 cup water
Directions
Prep the cabbage by removing any tough or damaged outer leaves. Cut the cabbage into 6 to 8 large wedges, keeping the core attached so the wedges hold together.
Pour the water into the bottom of a large slow cooker (5- to 7-quart capacity works well). This small amount of liquid helps create steam and prevents sticking until the cabbage and bacon release their own juices.
Arrange the cabbage wedges in the slow cooker, packing them in snugly in a single, slightly overlapping layer. It’s fine if they sit a bit above the rim at first; they will soften and collapse as they cook.
Lay the thick-cut bacon strips over and between the cabbage wedges, tucking some pieces down along the sides and in any gaps so the bacon is distributed throughout the pot. The fat will render and season the cabbage as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the cabbage is very tender and the bacon is fully cooked and soft. Avoid lifting the lid in the first few hours so you don’t lose heat and moisture.
Once cooked, taste a bit of cabbage and bacon together. If you like, you can transfer some of the bacon to a skillet and quickly crisp it over medium heat, then return it to the pot or crumble it over the top for contrast.
To serve, use a large spoon or tongs to lift out the cabbage wedges and bacon, letting excess broth drip back into the cooker. Spoon a bit of the hot cooking liquid over each portion for extra flavor, and serve immediately.
Variations & Tips
If you can find Irish-style back bacon or slab bacon, use it in place of standard American thick-cut strips for an even closer nod to the traditional Irish dish; simply cut it into chunky pieces and tuck it in with the cabbage. For a leaner version, trim off some of the visible fat from the bacon before cooking, or use a mix of bacon and smoked ham. If your cabbage is especially large, you can increase the water to 1 1/2 cups to ensure there’s enough steam early on. To add a bit more depth while still keeping the spirit of simplicity, you can swap half of the water for low-sodium chicken broth, though strictly speaking that makes it more than a three-ingredient recipe. Leftovers reheat well in a covered skillet with a splash of the cooking liquid; let the edges of the cabbage brown slightly for extra flavor. For a make-ahead St. Patrick’s Day spread, cook the dish earlier in the day, then switch the slow cooker to WARM and hold it for up to 2 hours before serving.
