50+ Irresistible St. Patrick’s Day Cabbage Recipes to Try This Year

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St. Patrick’s Day is the perfect time to celebrate with traditional Irish fare and a little twist of creativity.

While corned beef may take the spotlight, cabbage is another vegetable that shines in this festive celebration.

Whether you’re a fan of hearty soups, crispy fritters, or savory side dishes, cabbage offers endless possibilities to spice up your St. Patrick’s Day table.

In this article, we’ve rounded up 50+ delicious and diverse cabbage recipes that will surely become the highlight of your holiday feast.

From crispy cabbage and bacon fritters to rich, cheesy cabbage gratins, there’s something for every taste.

These recipes will make your St. Patrick’s Day celebration not only lucky but also mouthwatering!

50+ Irresistible St. Patrick’s Day Cabbage Recipes to Try This Year

Cabbage is a versatile, flavorful ingredient that can take on so many exciting forms for St. Patrick’s Day.

Whether you’re looking for a savory side dish, a hearty main course, or a creative way to incorporate it into appetizers, these 50+ recipes provide a perfect mix of traditional flavors and fresh, new twists.

So, gather your ingredients, don your green attire, and prepare to impress your friends and family with these delicious cabbage dishes.

With these recipes in hand, your St. Patrick’s Day celebrations will surely be a tasty and unforgettable experience. Enjoy the feast and may the luck of the Irish be with you!

St. Patrick’s Day Braised Cabbage

Braised cabbage is a traditional Irish dish, perfect for St. Patrick’s Day celebrations. This version is cooked slowly with onions, garlic, and a touch of vinegar, which helps enhance the natural sweetness of the cabbage. It’s a comforting and flavorful dish that can be served as a side or as a main for vegetarians.

Ingredients:

  • 1 medium green cabbage, shredded
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable broth (or water)
  • Salt and pepper to taste
  • 1 teaspoon caraway seeds (optional)

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the sliced onion and garlic, and sauté for about 5 minutes until softened and fragrant.
  2. Add the shredded cabbage to the pot and stir to combine with the onion and garlic.
  3. Pour in the apple cider vinegar and vegetable broth, and stir again. Season with salt and pepper.
  4. Cover the pot and reduce the heat to low. Let the cabbage simmer for 30-40 minutes, stirring occasionally, until it becomes tender and the flavors meld together.
  5. If using, sprinkle in the caraway seeds during the last 10 minutes of cooking for an extra burst of flavor.
  6. Once the cabbage is tender, taste and adjust the seasoning as needed before serving.

Braised cabbage is the perfect accompaniment to hearty dishes like corned beef or roasted potatoes. The slow-cooking process allows the cabbage to absorb all the flavors of the vinegar and broth, making it both savory and subtly tangy. It’s a wonderful way to enjoy cabbage in a flavorful and comforting way.

St. Patrick’s Day Cabbage and Potato Gratin

This cabbage and potato gratin is a decadent, creamy dish that marries the heartiness of potatoes with the earthiness of cabbage. Ideal for St. Patrick’s Day, this gratin brings together simple ingredients in a rich, cheesy bake that’s sure to be a crowd-pleaser.

Ingredients:

  • 4 medium potatoes, thinly sliced
  • 1 small green cabbage, shredded
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated cheddar cheese
  • 1 teaspoon thyme
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 tablespoons butter, for greasing

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a large baking dish with butter.
  2. In a large pan, sauté the onion and garlic in a little butter over medium heat until softened, about 5 minutes.
  3. Add the shredded cabbage to the pan and cook for another 5 minutes, stirring occasionally, until it begins to soften. Season with salt, pepper, and thyme.
  4. In a separate saucepan, heat the heavy cream over low heat. Add the nutmeg and half of the grated cheddar cheese, stirring until the cheese melts and the cream is smooth.
  5. Layer the sliced potatoes, cabbage mixture, and cheese sauce in the prepared baking dish. Repeat layers, finishing with a layer of cheese sauce on top.
  6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
  7. Let the gratin sit for 5-10 minutes before serving.

This cabbage and potato gratin is a rich and comforting dish, perfect for a festive St. Patrick’s Day meal. The creamy cheese sauce binds the layers together, while the cabbage adds a satisfying texture and flavor that complements the potatoes. It’s a hearty dish that can stand alone or serve as a side for your favorite Irish-inspired main course.

St. Patrick’s Day Sautéed Cabbage with Bacon and Apples

This sautéed cabbage with bacon and apples is a flavorful and savory dish that incorporates the smoky taste of bacon with the sweetness of apples, creating a perfect balance of flavors. It’s a simple yet elegant side dish that pairs wonderfully with roasted meats or as a stand-alone vegetarian option.

Ingredients:

  • 1 small green cabbage, shredded
  • 2 apples, cored and thinly sliced
  • 4 strips bacon, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the sliced apples to the skillet and sauté for 3-4 minutes until they begin to soften. Stir in the cinnamon and season with salt and pepper.
  3. Add the shredded cabbage to the pan and stir to combine with the apples and bacon fat. Cook for 5-7 minutes until the cabbage starts to wilt.
  4. Drizzle the apple cider vinegar and honey (if using) over the cabbage mixture. Stir and cook for another 5-6 minutes until the cabbage is tender but still has a slight crunch.
  5. Stir in the cooked bacon and adjust seasoning as needed. Garnish with freshly chopped parsley before serving.

This sautéed cabbage with bacon and apples is a delightful combination of savory and sweet. The bacon provides a smoky depth, while the apples bring a hint of sweetness that complements the cabbage perfectly. It’s a versatile dish that’s full of flavor and will make a delicious addition to your St. Patrick’s Day feast.

St. Patrick’s Day Cabbage Soup

This hearty cabbage soup is a perfect St. Patrick’s Day dish that is both healthy and comforting. Packed with vegetables, tender cabbage, and a rich broth, it’s a warming and flavorful option that is perfect for the chilly March weather. This soup is naturally vegan and can be customized with your favorite herbs and spices.

Ingredients:

  • 1 small green cabbage, chopped
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
  2. Add the garlic and cook for another minute until fragrant.
  3. Pour in the diced tomatoes and vegetable broth, and stir in the thyme, bay leaf, salt, and pepper.
  4. Add the chopped cabbage to the pot and stir. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes until the vegetables are tender.
  5. Taste and adjust the seasoning as needed before serving.

This cabbage soup is simple yet satisfying, making it a great addition to your St. Patrick’s Day meal. The vegetables infuse the broth with natural sweetness, while the cabbage provides a hearty, satisfying texture. It’s a nourishing and filling soup that can be served on its own or paired with a slice of rustic bread for a full meal.

St. Patrick’s Day Cabbage and Sausage Skillet

This cabbage and sausage skillet is a savory and filling dish that captures the essence of Irish comfort food. The combination of cabbage, sausage, and a few simple seasonings results in a quick yet satisfying meal that’s ideal for St. Patrick’s Day. The dish is hearty, flavorful, and perfect for those who enjoy a satisfying one-pan meal.

Ingredients:

  • 1 small green cabbage, chopped
  • 4 Irish sausages (or any preferred sausage)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove from the skillet and set aside.
  2. In the same skillet, add the sliced onion and garlic, cooking until softened, about 5 minutes.
  3. Add the chopped cabbage to the skillet and sprinkle with paprika, ground mustard, salt, and pepper. Stir to combine and cook until the cabbage begins to wilt, about 5-7 minutes.
  4. Slice the cooked sausages and add them back into the skillet, stirring to incorporate. Continue cooking for an additional 5 minutes, allowing the flavors to meld together.
  5. Garnish with freshly chopped parsley and serve.

This cabbage and sausage skillet is a one-pan wonder that brings together savory sausage with the crunch and sweetness of cabbage. The paprika and ground mustard add a smoky and tangy flavor to the dish, making it a satisfying and flavorful meal that is perfect for celebrating St. Patrick’s Day with family and friends.

St. Patrick’s Day Cabbage and Carrot Coleslaw

This vibrant and crunchy coleslaw is a refreshing side dish that pairs perfectly with St. Patrick’s Day meals. Made with shredded cabbage, carrots, and a tangy vinaigrette dressing, it’s a great way to add a burst of color and texture to your meal. This coleslaw is light, fresh, and full of flavor, offering a nice contrast to heavier Irish dishes.

Ingredients:

  • 1/2 small green cabbage, shredded
  • 2 large carrots, shredded
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. In a large bowl, combine the shredded cabbage and carrots. Toss them together until well mixed.
  2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until the dressing is smooth.
  3. Pour the dressing over the cabbage and carrot mixture, tossing well to coat. Adjust the seasoning to taste, adding more salt or pepper if needed.
  4. Let the coleslaw sit for at least 15 minutes to allow the flavors to meld together. Garnish with freshly chopped parsley before serving.

This cabbage and carrot coleslaw is a light, crunchy, and tangy side dish that complements any St. Patrick’s Day meal. The combination of apple cider vinegar and Dijon mustard creates a bright and zesty dressing that pairs wonderfully with the earthy cabbage and sweet carrots. It’s a great option to balance out richer dishes like corned beef or casseroles.

St. Patrick’s Day Cabbage and Leek Pie

This cabbage and leek pie is a savory, comforting dish that makes the most of seasonal vegetables. The rich, buttery crust holds a filling of sautéed cabbage and leeks, creating a perfect combination of flavors. This pie is hearty and satisfying, making it a great option for a festive St. Patrick’s Day meal.

Ingredients:

  • 1 small green cabbage, shredded
  • 2 leeks, cleaned and sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts (or homemade)
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a pie dish with one of the pie crusts.
  2. In a large skillet, melt the butter over medium heat. Add the onion, leek, and garlic, sautéing for about 5-7 minutes until softened.
  3. Add the shredded cabbage to the skillet and cook for another 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.
  4. Pour in the vegetable broth and season with thyme, salt, and pepper. Continue to cook for another 5 minutes until the mixture becomes tender and any excess liquid has evaporated.
  5. Remove the skillet from the heat and let the mixture cool slightly before spooning it into the prepared pie crust.
  6. Cover with the second pie crust, trimming the edges and crimping them together. Make small slits in the top crust to allow steam to escape.
  7. Brush the top crust with the beaten egg for a golden finish. Bake for 30-35 minutes or until the crust is golden brown.
  8. Let the pie cool for 5-10 minutes before slicing and serving.

This cabbage and leek pie offers a delicious way to enjoy cabbage in a warm, savory pie. The buttery crust complements the tender cabbage and leeks, creating a dish that’s perfect for any St. Patrick’s Day celebration. The pie can be enjoyed on its own or served alongside a hearty stew or roast.

St. Patrick’s Day Cabbage and Corned Beef Hash

Cabbage and corned beef hash is a classic Irish-inspired dish that’s both savory and satisfying. This recipe takes leftover corned beef and combines it with sautéed cabbage, onions, and potatoes to create a flavorful and hearty meal. It’s a perfect breakfast or brunch dish for St. Patrick’s Day, or a filling side for a festive dinner.

Ingredients:

  • 2 cups cooked corned beef, chopped
  • 1 small green cabbage, shredded
  • 2 medium potatoes, peeled and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped

Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, for 8-10 minutes until golden and crispy. Remove the potatoes from the skillet and set aside.
  2. In the same skillet, add the onion and garlic, cooking for 3-4 minutes until softened.
  3. Add the shredded cabbage to the skillet and cook for 5-7 minutes until tender.
  4. Stir in the chopped corned beef and cooked potatoes, mixing everything together. Cook for an additional 5 minutes, allowing the flavors to meld and the hash to heat through.
  5. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.

This cabbage and corned beef hash is the ultimate comfort food for St. Patrick’s Day. The crispy potatoes and tender cabbage pair wonderfully with the savory corned beef, making it a dish that’s perfect for breakfast, lunch, or dinner. It’s a great way to use up leftover corned beef and create a hearty meal that everyone will love.

St. Patrick’s Day Spicy Cabbage Stir-Fry

This spicy cabbage stir-fry is a quick and flavorful dish that brings heat and excitement to your St. Patrick’s Day celebration. Packed with crunchy cabbage, aromatic garlic, and spicy seasonings, this stir-fry is a delicious way to enjoy cabbage with an Asian twist. It’s an ideal side dish or a vegetarian main course.

Ingredients:

  • 1 small green cabbage, shredded
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili paste (or sriracha)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds (optional)
  • Green onions for garnish

Instructions:

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
  2. Add the sliced red bell pepper and stir-fry for another 2-3 minutes until tender-crisp.
  3. Add the shredded cabbage to the skillet, stirring constantly. Cook for 5-7 minutes until the cabbage is slightly wilted but still crunchy.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, and chili paste. Pour the sauce over the cabbage mixture and stir to coat evenly.
  5. Cook for another 2-3 minutes, allowing the sauce to absorb and the cabbage to become tender yet still crunchy.
  6. Garnish with sesame seeds and chopped green onions before serving.

This spicy cabbage stir-fry offers a vibrant and zesty twist on traditional cabbage dishes. The chili paste adds heat, while the soy sauce and rice vinegar provide balance and depth of flavor. It’s a quick, healthy, and flavorful dish that will spice up any St. Patrick’s Day meal.

St. Patrick’s Day Cabbage and Potato Soup

This rich and comforting cabbage and potato soup is a simple yet hearty dish that combines tender potatoes with savory cabbage in a flavorful broth. Perfect for St. Patrick’s Day, it’s a great way to enjoy seasonal vegetables in a filling, soul-warming soup that’s both nutritious and satisfying.

Ingredients:

  • 1 small green cabbage, shredded
  • 3 medium potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
  2. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
  4. Add the shredded cabbage to the pot and stir. Continue to simmer for another 10 minutes, allowing the cabbage to soften and the flavors to meld together.
  5. Taste and adjust the seasoning as needed before serving. Garnish with fresh parsley.

This cabbage and potato soup is a warm and hearty dish that embodies the flavors of St. Patrick’s Day. The potatoes add creaminess, while the cabbage provides a fresh, slightly sweet crunch. The smoked paprika imparts a smoky depth to the broth, making this soup a satisfying and flavorful addition to any festive meal.

St. Patrick’s Day Cabbage and Mushroom Stir-Fry

This cabbage and mushroom stir-fry is a quick and flavorful vegetarian dish that makes the most of earthy mushrooms and crunchy cabbage. The addition of soy sauce and sesame oil brings a savory richness, while the stir-frying method ensures that the cabbage retains its delightful crunch. It’s perfect as a side dish or a light main for St. Patrick’s Day.

Ingredients:

  • 1 small green cabbage, shredded
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon chili flakes (optional)
  • 1 tablespoon sesame seeds (optional)
  • Green onions, chopped, for garnish

Instructions:

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
  2. Add the sliced mushrooms to the skillet and stir-fry for 3-4 minutes until softened and browned.
  3. Add the shredded cabbage to the pan and stir to combine with the mushrooms. Continue stir-frying for another 5-7 minutes until the cabbage softens slightly but remains crunchy.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, and chili flakes. Pour the sauce over the cabbage and mushrooms, tossing well to coat.
  5. Continue to cook for another 2-3 minutes until the cabbage is tender but still has a bit of bite.
  6. Garnish with sesame seeds and chopped green onions before serving.

This cabbage and mushroom stir-fry is a light and satisfying dish that’s full of savory flavor and a little heat. The sesame oil and soy sauce add a rich umami flavor, while the cabbage and mushrooms provide texture and depth. It’s a perfect side to any St. Patrick’s Day feast, especially when paired with hearty main dishes.

St. Patrick’s Day Cabbage and Bacon Slaw

This cabbage and bacon slaw is a delicious twist on the classic coleslaw, adding crispy bacon and a tangy dressing to the mix. The smoky flavor from the bacon pairs perfectly with the crunchy cabbage, creating a satisfying side dish that’s perfect for St. Patrick’s Day celebrations.

Ingredients:

  • 1/2 small green cabbage, shredded
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, combine the shredded cabbage and crumbled bacon. Toss well to combine.
  2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until the dressing is smooth.
  3. Pour the dressing over the cabbage and bacon mixture, tossing to coat evenly.
  4. Let the slaw sit for at least 15 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed.
  5. Garnish with fresh parsley before serving, if desired.

This cabbage and bacon slaw is a flavorful, crunchy side dish that brings a smoky richness to your St. Patrick’s Day meal. The combination of crispy bacon and tangy dressing adds a wonderful contrast to the fresh cabbage. It’s a perfect addition to your celebration, offering both texture and depth of flavor in every bite.

St. Patrick’s Day Cabbage and Caramelized Onion Gratin

This cabbage and caramelized onion gratin is a rich, creamy, and savory dish that brings out the sweetness of the onions while balancing the mild flavor of cabbage. Topped with a golden, crispy cheese crust, it’s a luxurious addition to any St. Patrick’s Day spread, perfect as a side dish or a main course for a hearty meal.

Ingredients:

  • 1 small green cabbage, shredded
  • 2 medium onions, thinly sliced
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Olive oil for greasing the baking dish

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for 15-20 minutes, until the onions are golden brown and caramelized. Remove from heat.
  3. In the same skillet, add the shredded cabbage and cook over medium heat for 5-7 minutes, stirring frequently, until it softens and begins to brown slightly.
  4. Add the caramelized onions back to the skillet with the cabbage, stir well, and season with thyme, salt, and pepper.
  5. Pour the heavy cream into the skillet and mix to combine. Transfer the cabbage and onion mixture to the prepared baking dish.
  6. Sprinkle the grated Gruyère and Parmesan cheese over the top of the cabbage mixture.
  7. Bake for 20-25 minutes until the top is golden and bubbly.
  8. Let the gratin cool for a few minutes before serving.

This cabbage and caramelized onion gratin is a decadent side dish that’s sure to impress your guests on St. Patrick’s Day. The sweetness of the onions and richness of the cream create a luxurious flavor that pairs perfectly with the cabbage. The cheesy, crispy top adds an extra layer of indulgence, making this dish a standout at any celebration.

St. Patrick’s Day Cabbage and Bacon Pasta

This cabbage and bacon pasta is a delightful fusion of flavors, combining crispy bacon, tender cabbage, and a creamy sauce to create a comforting yet sophisticated dish. The salty bacon and sweet cabbage come together beautifully in a pasta dish that’s perfect for St. Patrick’s Day.

Ingredients:

  • 1 small green cabbage, shredded
  • 4 strips bacon, chopped
  • 2 cloves garlic, minced
  • 12 oz pasta (penne, fusilli, or spaghetti)
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant. Add the shredded cabbage and cook for 5-7 minutes until softened and slightly browned.
  4. Add the heavy cream to the skillet and stir to combine. Let it simmer for 3-4 minutes until the sauce thickens.
  5. Add the cooked pasta to the skillet, tossing to coat in the creamy cabbage sauce. If the mixture seems too thick, add some reserved pasta water to loosen it up.
  6. Stir in the crispy bacon and grated Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve immediately.

This cabbage and bacon pasta is a delicious and filling dish that combines comforting pasta with the savory flavors of bacon and cabbage. The creamy sauce binds everything together, making it a perfect choice for St. Patrick’s Day. It’s a great main course that’s sure to satisfy everyone at your table.

St. Patrick’s Day Cabbage and Carrot Fritters

These cabbage and carrot fritters are crispy on the outside, tender on the inside, and packed with flavor. The sweetness of the carrots complements the earthiness of the cabbage, and the fritters are perfect as an appetizer or side dish for St. Patrick’s Day. They’re easy to make and are sure to be a crowd-pleaser.

Ingredients:

  • 1 small green cabbage, finely shredded
  • 2 large carrots, grated
  • 1/2 cup all-purpose flour
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for frying

Instructions:

  1. In a large mixing bowl, combine the shredded cabbage, grated carrots, flour, breadcrumbs, egg, parsley, cumin, salt, and pepper. Stir well to combine, ensuring that the vegetables are evenly coated.
  2. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once hot, spoon small portions of the cabbage and carrot mixture into the skillet, pressing them gently to form fritters.
  3. Cook the fritters for 3-4 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.
  4. Serve the fritters warm with a dipping sauce of your choice, such as sour cream or a tangy yogurt sauce.

These cabbage and carrot fritters are a fun and flavorful way to enjoy cabbage on St. Patrick’s Day. They’re crispy on the outside and tender on the inside, with just the right balance of savory and sweet. The addition of cumin adds an earthy warmth to the fritters, making them a unique and tasty side dish or snack for your celebration.

Note: More recipes​ are coming soon!