While corned beef and cabbage is associated with Ireland, it actually is more of a Northern American invention, especially as fare on St. Patrick’s Day. There are many ways to serve cabbage, and every family has their own unique recipe. Most often it is served with ham or bacon as flavoring.
- ½ pound bacon
- ½ cup water
- 1 head of cabbage, chopped
- Apple cider vinegar to taste
- Add bacon to frying pan over medium heat and cook until browned. Drain grease with paper towels, leaving some behind.
- Increase to medium high heat, add water and cabbage, cover. Cook for 10 to 12 minutes, stirring occasionally, until cabbage becomes tender, drain. Spoon out generous helpings and drizzle with vinegar.