📍 Where this dish comes from: Kilkenny · Kilkenny Castle
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Discover the history of this region →
This low-carb twist on the classic Irish dish brings crispy bacon and sautéed cabbage together in a light salad with mustard vinaigrette, combining hearty and fresh flavors.
What You’ll Need
Servings: 4 servings
Calories: 320kcal
Ingredients
- 6 slices of Irish bacon (or regular bacon)
- 2 cups green cabbage thinly sliced
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh parsley chopped
Instructions
- Cook the bacon in a skillet until crispy. Remove the bacon and set it aside, keeping the rendered fat in the pan.
- Sauté the cabbage in the bacon fat over medium heat for 4-5 minutes until softened.
- In a small bowl, whisk together the mustard, apple cider vinegar, olive oil, salt, and pepper.
- Crumble the cooked bacon and toss it with the cabbage and dressing.
- Garnish with fresh parsley and serve warm or at room temperature.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 10g | Fat: 28g
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Health Benefits
- Cabbage and bacon fat supply the bulk of the calories here, keeping net carbs at essentially zero.
- The mustard vinaigrette adds bright flavor without any added sugar.