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.