Cabbage with Bacon and Cream

With St. Paddy's Day less than 3 weeks away, the Progressive Eats bloggers have come together this month to share a menu fit for the occassion. Whether  you want something traditional, something with an Irish twist, or something green—we've got some recipes that you're bound to enjoy!

Colcannon

It's pretty amazing how something as humble as a potato can produce one of the most beloved side dishes in the world. Who else lists mashed potatoes in their all-time favorite comfort foods? Served plain with butter and salt, enriched with cheese and cream, strewn with greens, punched with roasted garlic, or spread thick on top of minced meat—I love it all.

Bubble and Squeak

Traditionally Bubble and Squeak is made using the leftover vegetables from a roast. Often times the meat is cut into bits and fried up with the veg, others times, it's served alongside. If you don't happen to have any leftover veggies from a roast, you can still enjoy a wedge of this hearty comfort food by starting from scratch.

Although I used brussels sprouts, you could use shredded cabbage if that's what you had on hand. If you have leftover mashed potatoes, feel free to use those in place of the plain boiled potatoes. You might wonder why I used duck fat AND pork in this recipe. The simple reason is because I had both and wanted to use both up. Duck fat adds excellent flavor, but you can definitely substitute extra bacon grease or butter if you don't have any hanging out in your fridge like I do.

Red Cabbage and Golden Raisin Salad

Once the new year hits, you hear people left and right making resolutions and setting goals that often revolve around their diet. I'm not immune to getting in that mindset, but I also try to be realistic. You know, with myself. I definitely get the urge for lighter and fresher. But the thing is—it's January. And January in my world means it's still downright freezing outside. So, I'm still knee deep in hearty stews, slow cooking roasts, and comforting casseroles. And don't plan on letting those go for at least a few months.

That said, I love adding a bit of freshness to those meals meant to warm you to the bone. Although that can also be a bit of a challenge this time of year. While I love locally grown produce, and devour it with an urgency as soon as the ground thaws, sometimes we have to get a little creative with what we have this time of year. Onions, winter squash, tubers, and cabbage abound! You know what's great about that, though? All of those crops are inexpensive and extremely versatile.

When you think red cabbage, images of a big pot simmering on the back of your grandmother's stove may fill your head. And there's absolutely nothing wrong with that (pass me a bowl!). But, I know many people who don't like cabbage...or think they don't like cabbage. And it's usually memories like boring boiled cabbage that they cite as the reason why when I ask.

Slow-Cooker Beef and Bacon Stew

Raise your hand if you love baby showers! I really do; they're always so much fun with the games and the adorable little eensy-weensy clothes and the nibbles. But the truth is—I haven't been to one in years. I don't even remember the last one I went to. Apparently most of the people I know (local or family) have already had their babies.

So I will turn to my friends who live a bit farther, like the beautiful lady that we're celebrating today—Alyssa from Everyday Maven! Now, I feel like I've known Alyssa for a long time. In reality, it's probably been about three or four years. I don't remember exactly how we met, but it was through the world of food blogging. About two and a half years ago, I was a guest blogger at her site, and I shared a simple, delicious side dish of Arugula and Lemon Couscous. This was before Alyssa began her Paleo journey, and now I feel a bit guilty about the pasta, but she is gracious enough to leave it on her site.

Alyssa herself has actually been a guest blogger right here on All Roads Lead to the Kitchen a couple of times, as well. Two years ago she stopped by during the Twelve Weeks of Winter Squash to...well...talk winter squash! The next summer she helped me cool off during The Summer of the Popsicle with these Triple Berry Ice Pops. I love her style, and both she and her food are very approachable. One visit to her world and you'll feel the love for her family and for feeding them healthy food.

Irish Cabbage & Bacon Soup w/ Blarney Castle Sourdough Toasts

aka Proscrastination Soup - so worth the (unnecessary) wait. 

A few days ago, I mentioned my habitual practice of procrastinating  - especially when it comes to things that are quick and simple to make.  And I'm gonna go ahead and say those things are usually particularly tasty, as well.

This soup is one of those things.  I guess that mentioning it "out loud" must have given me the kick in the seat that I needed - because you're looking at a bowl of soup four weeks in the making (errr...waiting).  And two potatoes in the compost bin.  

Today, I finally called it lunch.  Thirty-odd minutes after I decided I was not letting more spuds go to waste.

Slightly sweet from the cabbage...slightly viscous (in a good way, not a gummy way) from the starchy potatoes...slightly meaty from the bits of pancetta...slightly tangy from the addition of sourdough toasts...slightly creamy on top from the blanket of melted cheese...

...100% comfort food.

(I don't know what little Charlie Bucket was so upset about.  Cabbage Soup makes me happy.  Well, okay, maybe not Cabbage Water Soup.  And maybe not every day.  Nevermind.  I get it.)

Irish Cabbage & Bacon Soup w/ Blarney Castle Sourdough Toasts

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: ~30 minutes

Keywords: soup/stew cabbage pancetta Irish

Ingredients (serves 4-6)

• 4 Tbs. unsalted butter
• 10 oz. diced pancetta
• 1 extra-large potato, peeled & diced
• 2 garlic cloves, peeled & smashed
• 2 small onions, chopped
• 4-6 c. chicken stock (or vegetable stock or water)
• 2 tsp. dried oregano
• 1 (14.5 oz.) can fire-roasted, diced tomatoes w/ their juices
• 4½ c. shredded cabbage (~½ of a small cabbage)
• sea salt
• freshly ground black pepper

to serve:

• 1 (8 oz.) sourdough baguette
• ~4 oz. Kerrygold Blarney Castle Cheese

Instructions

Place the butter in the bottom of a Dutch oven (or large, heavy pot) over medium-high heat. Once it has melted, add the pancetta, potato, garlic, and onions; saute for a few minutes. Cover and allow to steam for 10 minutes.

Add the stock, oregano, and tomatoes with their juices to the pot, and bring to a boil. Stir in the shredded cabbage. Partially cover, reduce heat, and allow to simmer gently for 15 minutes. Season to taste with salt and pepper (you may not need salt if your stock or broth was salted).

Serve right away, or cool and refrigerate for up to 3 or 4 days (soup only gets better with time).

If you are serving this right away, turn on your broiler while the soup is simmering. Slice the sourdough baguette into thin slices, slightly on the bias (diagonal-ish). Slice the cheese into ¼" slices. Set the baguette slices under the broiler, when they turn golden around the edges and a bit in the middle, flip them over. Once they've started to turn golden, lay a slice or two of cheese on each and continue to broil until melted.

Serve the soup with a few of the toasts on top and/or on the side.

note:

If you are unable to find pancetta, you can use bacon instead. However, I would cook it first (without butter), until the fat is rendered and it is slightly crisp. Scoop out the bacon onto a paper towel-lined plate and add enough butter to the bacon grease left in the pan to equal 4 tablespoons. Continue recipe with the first 10 minute steam of the veggies. Stir in the bacon just after the soup finishes cooking completely.

inspired by and adapted from Clodagh's Kitchen Diaries

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disclosure:  I am a member of the Kerrygold Food Blogger Network, but that in no way influences my love for Kerrygold cheese (I loved it before I was a member).  I bought this cheese with my own money.  All opinions are my own.

Cabbage and White Bean Soup with Italian Sausage

Though our weather hovers in the unseasonably-warm range and we've been setting new record-highs all week long (even hitting 90° F one day...in March...in the first day or two of Spring...in Northwestern Indiana. No. I can't get over it. It's weird.), it's still a good time for soup.  But I've mentioned that before.  In my book, soup isn't seasonal.  It's a staple.

While I do usually prefer brothy soups, the occasional thick...or thicker than brothy...ones add variety.  So I don't dismiss them.  Especially when they're beautifully beany.  This one in particular is thickened with both white beans and potatoes that are cooked until extremely tender and falling apart and then mashed to add body to the broth.  It becomes creamy and luscious which I think makes the perfect backdrop for the bold flavors of cabbage, rosemary, Italian sausage, Parmesan, and balsamic vinegar that actually work together in harmony rather than compete as it seems they should.

Mexican-inspired Slaw (or Cabbage Salad)

Thinly sliced green cabbage soaked in lime juice, salt, and water is something you can tucked away in a jar most of the time in our fridge.  It's fantastic on flautas, tacos, sopes, gorditas...you name it.  So, when I ran across this Mexican-inspired salad that built on that idea by adding more thinly sliced cabbage (of the purple variety) and other crunchy veggies, I had to give it a try.  Let me just say- IT IS FANTASTIC!  Our jalapeños are roarin' hot right now, so as I type my lips and my fingers are throbbing gloriously.  I didn't remove the seeds before slicing, but if you want to wimp it down a bit, then by all means remove them first.  This is not only a wonderful side for your summertime plate of food, it is killer as a topper for any tacos asada (any grilled meats, really).  Both Mexi and I had a hard time stopping (hence the happy throb).  I think this is going to replace that boring old jar of green cabbage in the fridge from here on out.

Mexican-inspired Slaw (or Cabbage Salad)
slightly adapted from Jamie's America
serves 4-6

½ small green cabbage
½ small red cabbage
small bunch of radishes
2 carrots
bunch of cilantro, leaves + stems
2 large jalapeños
1 small red onion
extra virgin olive oil
juice of 2-3 limes
sea salt

Shred (or slice) both types of cabbage as thinly as you can get them, either using a mandolin or a very sharp knife.  Place the green cabbage in a large bowl and set the red cabbage to the side in a small bowl.  Trim radishes and carrots, then slice both as thin as you can get them.  Add to the large bowl.  Chop the cilantro leaves and stems roughly and add to the large bowl.  Slice the jalapeños and onion as thin as you can get them and add those to the big bowl, as well.  Drizzle with a bit of the olive oil, then toss everything together.  Add some lime juice and salt, to taste.  Just before serving, toss in the red cabbage (the color will run a bit after a while).  Re-adjust seasoning with lime juice and salt. Serve.

Our theme at IHCC this week is Fun in the Sun!

I am also sharing this post with:

Bacon w/ Cabbage

I'm not claiming this is an "authentic" Irish bacon & cabbage...but it is good, and it is simple. I had about a half a head of cabbage sitting in the fridge that I really needed to use, and of course, I had bacon. Mmmmmm....BACON. St. Paddy's day is coming up soon, so I figure I'm just getting warmed up.