Posted by: The Lurker Sat 5 Mar 2005 8:18 am
My mother was full-blooded Irish and this was made often while I was growing up.
I still fix it often for my husband and myself, and ALWAYS, ALWAYS on St. Pat's
Cut approx. 1/2 lb. of bacon into small pieces and brown almost to crisp stage
in a deep 3 quart saucepan.Drain the grease, leaving about 1 to 2 Tab. in the
pan. Slice thinly one large onion into the pan and saute until somewhat limp.
Add boiling water to cover about 2 to 3 inches over the top of the bacon and
onions. Add pared and chopped (in large pieces about the size of a quarter)
potatoes to the pan--about two large or three medium potatoes). Be sure the
water covers the potatoes completely. Add about two tsp. salt or to taste. Lay
cabbage wedges over all--I use about 1/2 head of a medium size cut into four or
five wedges. Sprinkle with pepper; cover, bring to a boil then simmer for 1 to 1
1/4 hour until cabbage is well done. Don't boil hard, just a gentle simmer is
best. Serves 3 polite people or 4 not so hungry ones.