A Classic Irish Dish Made Paleo!
Most traditional Irish meals will have some sort of cabbage, meat or potatoes added to them. I’ve created this simple meal you can make in a skillet that is tasty and filling, not to mention Paleo, gluten free, dairy free and low carb! I use white sweet potatoes which are low glycemic, but taste less sweet than regular sweet potatoes and complement the other flavors nicely.
Green cabbage, brussel sprouts and Turkey Bacon round out the meal, providing protein and fiber to keep you full. I like to use organic brussel sprouts – I think they taste better than conventional ones. You can always buy frozen petite brussel sprouts and microwave them if you’re short on time and don’t want to cut the brussel sprouts (cutting them in half decreases the cook time).
The potatoes are optional, but add a lot of flavor. You can make these first before the skillet using my Baked Sweet Potatoes recipe. Make sure you use white sweet potatoes (may find them as Japanese sweet potatoes in the store) to get the best flavor with the meal. You can use regular bacon in the skillet, but I prefer Turkey Bacon in mine.
This makes a great dish to share with friends and family for St. Patrick’s Day or just a quick dinner during the week! Adding cabbage to this meal adds a lot of volume so that you can feed many people or get several meals from it. For added flavor, I like to add just a 1/4 tsp of Sir Kensington’s Special Sauce to each meal. This is optional, but it tastes great!
Cabbage & Bacon Skillet
A classic Irish dish!
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
- Serving Size6
- 1 organic green cabbage
- 1 organic bok choy
- 1 package Wellshire uncured turkey bacon
- 2 packages organic brussel sprouts
- 2 organic white sweet potatoes
- 1 organic white onion
- 1/2 tsp Italian seasoning
- 1/4 tsp dried Basil
- 2 tbl organic olive oil
- salt/pepper, to taste
Peel potatoes and chop into small bite sized chunks. Add to a baking sheet and coat with salt/pepper and olive oil. Use hands to evenly disperse olive oil over the potatoes. Bake at 425 for 35 minutes.
Wash cabbage, bok choy and brussel sprouts (if fresh). Chop cabbage and bok choy into small pieces. If using fresh brussel sprouts, cut the ends off and cut brussels in half. If using frozen brussel sprouts, microwave according to package and set aside.
Dice the onion into small pieces.
Chop turkey bacon into small bite sized pieces.
Add olive oil to large saute pan and add cabbage, bok choy, onion, brussels (if using fresh) and bacon. Cook on low-medium heat for 20 min while stirring frequently.
Add spices and brussels (if using frozen microwaved ones instead of fresh) at this point. Cook another 5-10 minutes depending on how well done you want the cabbage.
When potatoes are done add them to the cabbage dish.
Serve warm and add salt/pepper to each meal if needed. Store leftovers in a glass container in the fridge. I also like to add 1/4 tsp Sir Kensington’s Special Sauce to each meal for flavor (optional).