Cured pork loin (Irish bacon collar) gently boiled with savoy cabbage, carrots and floury potatoes, served with a yellow parsley-mustard sauce. The pre-corned-beef Irish national plate, eaten Sundays for centuries.
Bacon and cabbage was the canonical Irish Sunday dinner long before Irish-American emigrants substituted corned beef in 19th-century New York. The Irish bacon used is collar, gently brined for a week; not American streaky bacon. Dublin gastropubs The Greenhouse, Bastible and Delahunt all keep the dish on the winter menu.
3 editor picks for Bacon and Cabbage in Dublin, ranked by editorial score. All Dublin signature dishes · Bacon and Cabbage across every city.
Bastible ★ 4.6
portobello · 111 South Circular Road, Dublin 8, D08 RW2K
Bastible on the South Circular Road corner at Leonard's, the Barry FitzGerald-owned one-Michelin-star neighbourhood room with head chef Killian Walsh.
Delahunt ★ 4.6
portobello · 39 Camden Street Lower, Dublin 2, D02 K277
Delahunt on Camden Street in Dublin, Darren Free's modern Irish dining room with head chef Dermot Staunton inside a restored Joycean grocer.
Gallagher's Boxty House ★ 4.2
temple-bar · 20-21 Temple Bar, Dublin 2, D02 ET66
Gallagher's Boxty House on Temple Bar in Dublin, Pádraic Óg Gallagher's three-room canon of boxty, coddle and smoked salmon, the boxty reference in town.