I didn’t do the traditional Irish corned beef deal on St Patrick’s because it has been done. By me. I was looking for an Irish dish that I could do both common and elevated. So I found this dish. The two things I found out: first, bacon from Ireland comes from the loin not the belly, and second, crispy cabbage is good. Add some potatoes and some pork gravy and you have a classic.

2 pounds smoked pork loin or Canadian bacon works too (I smoked my own)
1 head Napa cabbage
4 medium potatoes
1/2 cup cream
1/2 stick butter
1 bunch chives, chopped

1 bunch parsley, chopped
Salt and pepper to taste
1 16-ounce jar pork gravy ( I tried the traditional parsley sauce and didn’t like it.)

Oil for cooking

Peel potatoes and cut into 2-inch squares; boil until tender.

Add butter and cream and whip until smooth; salt and pepper to taste.

Chop the cabbage in 1-inch pieces.

Heat large skillet to medium and add oil.

Add bacon; cook until slightly brown and remove from pan.

Add cabbage and sauté for 8-10 minutes.

In a small sauce pan, add gravy, chives, and parsley and heat until boiling.

Assembly:
Layer of mashed potatoes
Layer of cabbage
Bacon or pork loin
Pork-herb gravy