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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":501,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":542,"difficulty":544,"course":545,"diet":547,"mainIngredients":548,"images":551,"keywords":561,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":537,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"No. Bacon and cabbage, made with a cured pork joint, is the Irish dish. Corned beef and cabbage is its Irish-American descendant, created by emigrants who found salt beef cheaper and easier to buy than Irish bacon in nineteenth-century American cities. Both are real dishes with real histories, but only one of them is what is actually eaten in Ireland.","Is bacon and cabbage the same as corned beef and cabbage?",{"answer":398,"question":399},"Soak the joint in cold water for a few hours or overnight before cooking, changing the water once. Then taste the simmering water after about 20 minutes: if it is aggressively salty, discard it, cover the joint with fresh hot water and continue cooking. Doing this costs you nothing and is the single most useful trick in the recipe.","How do I stop the bacon coming out too salty?",{"answer":401,"question":402},"Roughly 45 to 50 minutes per kilogram at a bare simmer, plus 15 minutes standing time, so a 1.5 kg joint takes about 75 minutes. It is done when a thin skewer slides into the centre with no resistance and comes out hot to the touch on your lip. Overcooking makes it dry rather than more tender, so start checking early.","How long do I cook a bacon joint per kilo?",{"answer":404,"question":405},"The roux was not cooked long enough. Butter and flour need a full minute or two of stirring over medium heat before any liquid goes in, until the paste smells faintly nutty rather than raw and pasty. After the milk is added, the sauce also needs a few minutes of gentle simmering — pulling it off the heat the moment it thickens leaves the starch undercooked.","Why does my parsley sauce taste of flour?",{"answer":407,"question":408},"Yes, and that is how it was traditionally done. Simmer the bacon, add the potatoes to the same pot for the last 25 minutes and the cabbage wedges for the last 6 to 8, then lift everything out to a warm dish. The only thing that needs a second pan is the parsley sauce, and you can make that while the joint rests.","Can I cook the whole meal in one pot?",[410,411,412,413,414,415],"Ask for an unsmoked bacon loin or collar joint, sometimes sold as boiling bacon, ham hock or gammon. A dry-cured joint has better texture than a wet-injected one.","Taste the water after 20 minutes of simmering. If it makes you wince, tip it out, refill with fresh hot water and carry on — that single move rescues an over-salted joint.","Keep the pot at a bare simmer. A boil squeezes the muscle fibres and gives you dry, fibrous bacon no matter how long you cook it.","Rest the joint for 15 minutes before carving, loosely covered. It carves in clean slices instead of crumbling.","Cut the cabbage into wedges through the core so the leaves hold together, then remove the core at the table.","Make the parsley sauce last, with the pot still hot — it thickens as it stands and turns claggy if it waits.","🥬","This is the plate most Irish households mean by Sunday dinner: a joint of cured bacon — not the rashers, the whole loin — simmered gently for an hour and a half until a skewer slides through it, then carved into thick, faintly pink slices. The cabbage goes into the bacon's own cooking liquor for the last few minutes, which seasons it all the way through and gives it a savoury depth that plain boiled cabbage never has. Over the top goes a parsley sauce: a plain milk béchamel with far more parsley in it than seems reasonable. The whole thing is salty, sweet, buttery and green, and it is the dish Irish people abroad ask their mothers to make when they visit home.","The pig was the household animal in rural Ireland — cheap to keep, fed on scraps and small potatoes, and slaughtered for a cure that would last the year. That is why Irish pork cooking is so overwhelmingly about cured meat: bacon joints, hams, rashers, black and white pudding. Cabbage grew reliably in the same wet ground and needed nothing, so bacon and cabbage became the default meat dinner of a country where meat was occasional. It was eaten on Sundays, at Christmas and on St Patrick's Day, and it survives today as the plate that says home more loudly than any other.\n\nAlmost every visitor arrives expecting corned beef and cabbage instead, which is the source of a small, permanent national irritation. Corned beef and cabbage is an Irish-American dish. Emigrants who reached cities like New York in the nineteenth century found Irish bacon expensive or unavailable and cheap salt beef sitting in the butchers of neighbouring Jewish immigrant communities, so they substituted, and the swap stuck hard enough to become the world's idea of Irish food. Ireland cured plenty of beef historically — Cork was a major salt-beef export port — but it was a commodity for ships and colonies, not the family dinner. In Ireland, the joint on the table is pork.\n\nThe cooking method is where the dish earns its reputation. Boiling the bacon produces a pot of intensely savoury, salty liquor that is far too good to throw away, so it becomes the cooking medium for the cabbage and the base for the sauce. Nothing is wasted, nothing is browned, and the seasoning of the entire meal comes from the cure on the meat. Getting it right is mostly about two things: soaking the joint if it is heavily salted, and cooking the cabbage for minutes rather than the half-hour that gave Irish vegetables their old reputation.","Cooked bacon keeps 4 days refrigerated and is arguably better cold: carved thin for sandwiches with mustard, or diced into soup. Keep a jar of the strained cooking liquor for pea or potato soup, but taste before using — it is salty enough that it usually needs diluting by half. Parsley sauce keeps 2 days and reheats with a splash of milk whisked in. Do not freeze the cabbage or the sauce; the joint itself freezes well for 2 months.",[421,422,423,424],"Tests the joint for saltiness before cooking instead of guessing, so the finished dinner is seasoned rather than brutal.","Cooks the cabbage in the bacon liquor for six minutes, not thirty — bright green, not grey.","Builds the parsley sauce partly on the cooking liquor, which links the three elements instead of leaving the sauce bland.","Explains clearly where corned beef and cabbage came from, and why it is not this dish.",[426,427,428,429],"Large deep pot with a lid","Small saucepan for the sauce","Whisk","Skewer or thin knife for testing",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},40,26,5,2100,45,640,[438],"Plain boiled floury potatoes in their own bowl, and a spoonful of wholegrain mustard on the side of the plate.",[440,443,446],{"name":441,"description":442},"With a glazed finish","After simmering, strip the rind, score the fat, brush with wholegrain mustard and brown sugar and blast it at 220°C for 15 minutes for a sticky crust.",{"name":444,"description":445},"Bacon, cabbage and champ","Serve with champ instead of plain potatoes — mash beaten with hot milk and a large handful of scallions, with a well of melted butter in the middle.",{"name":447,"description":448},"Cider-simmered","Replace half the cooking water with dry cider and add an onion and a few cloves. Sweeter and more aromatic, common in Cork kitchens.",[450,457,462,466,470,474,479,481,484,489,492,497],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},1.5,"smoked-pork","unsmoked cured bacon loin or collar joint","sold as boiling bacon or gammon","kg","For the bacon",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, halved","piece",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},2,"bay-leaf","bay leaves",{"qty":458,"ref":467,"name":468,"unit":469,"group":456},"black-pepper","black peppercorns","tsp",{"qty":458,"ref":471,"name":472,"unit":461,"group":473},"cabbage","savoy or green cabbage, cut into 8 wedges through the core","For the cabbage",{"qty":475,"ref":476,"name":477,"unit":478,"group":473},30,"butter","salted butter","g",{"qty":431,"ref":476,"name":476,"unit":478,"group":480},"For the parsley sauce",{"qty":431,"ref":482,"name":483,"unit":478,"group":480},"flour","plain flour",{"qty":485,"ref":486,"name":487,"unit":488,"group":480},400,"milk","whole milk, warmed","ml",{"qty":490,"name":491,"unit":488,"group":480},150,"strained bacon cooking liquor",{"qty":493,"ref":494,"name":495,"unit":496,"group":480},8,"parsley","flat-leaf parsley, finely chopped","tbsp",{"qty":498,"name":499,"unit":500,"group":480},null,"salt, white pepper and a scrape of nutmeg","to taste",[502,505,509,513,518,521],{"text":503,"title":504},"If the joint is heavily cured, soak it in cold water for 2 hours or overnight, changing the water once. Put it in a deep pot with the onion, bay leaves and peppercorns and cover with cold water by 3 cm.","Soak, then start the joint",{"tip":506,"text":507,"title":508},"A lid tilted half-off keeps the temperature down and stops it creeping into a boil.","Bring slowly to a simmer, skim off the foam, then keep it at a bare tremble. After 20 minutes taste the liquid: if it is punishingly salty, pour it away, cover the joint with fresh hot water and carry on.","Simmer gently and taste the water",{"text":510,"title":511,"timerSeconds":512},"Simmer for a total of 75 to 90 minutes for a 1.5 kg joint, until a thin skewer pushed into the centre meets no resistance and comes out hot. Lift the bacon onto a board, cover loosely with foil and rest for 15 minutes.","Cook to the skewer test",4500,{"tip":514,"text":515,"title":516,"timerSeconds":517},"Reserve 150 ml of the hot liquor for the sauce before you drain anything.","Bring the pot back to a boil and drop in the cabbage wedges. Cook for 6 to 8 minutes only, until a stalk gives to a knife but the leaves are still bright green, then lift out and toss with the salted butter.","Cook the cabbage in the liquor",420,{"text":519,"title":520},"Melt the butter in a small pan, stir in the flour and cook for 2 minutes until the paste smells faintly biscuity rather than raw. Whisk in the warm milk a splash at a time, then the reserved liquor, and simmer for 4 minutes until it coats the back of a spoon.","Make the parsley sauce",{"text":522,"title":523},"Stir the parsley into the sauce off the heat and season with white pepper, nutmeg and salt only if it needs it. Strip the rind from the joint, carve into thick slices, and serve with the cabbage, boiled potatoes and the sauce poured over.","Finish the sauce and carve",[525,529,533],{"note":526,"swap":527,"original":528},"Gammon is the closest supermarket equivalent. Smoked joints work but push the flavour away from the traditional unsmoked profile.","Gammon joint, smoked ham hock, or pork collar","Irish bacon loin",{"note":530,"swap":531,"original":532},"Avoid red cabbage, which bleeds and turns the whole pot purple, and avoid white cabbage, which stays squeaky.","Green pointed cabbage, kale or spring greens","Savoy or York cabbage",{"note":534,"swap":535,"original":536},"Mustard sauce is a common Irish alternative and cuts the fat sharply. Neither is wrong.","A mustard sauce, or simply butter and pepper on the cabbage","Parsley sauce","bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage","ireland",4,15,90,"easy",[546],"main",[],[549,471,550,476],"bacon","potato",[552,555,557,559],{"alt":553,"src":554},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[562,563,564,565,566,540],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon","2026-08-19","dishroute-kitchen","A cured bacon loin simmered whole until it carves in soft pink slices, cabbage cooked in the same salty liquor, and a parsley sauce poured over. Ireland's real national dinner.",{"en":571},"\u002Frecipe\u002Fbacon-and-cabbage",{"items":573,"total":589,"page":458,"limit":829,"hasMore":830},[574,584,619,648,674,698,722,752,776,802],{"slug":537,"title":538,"shortTitle":539,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":543,"restMinutes":542,"difficulty":544,"course":575,"diet":576,"mainIngredients":577,"images":578,"keywords":583,"publishedAt":567,"updatedAt":567,"authorSlug":568},[546],[],[549,471,550,476],[579,580,581,582],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,540],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":540,"baseServings":589,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":594,"diet":598,"mainIngredients":600,"images":604,"keywords":614,"publishedAt":567,"updatedAt":567,"authorSlug":568},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,20,75,720,"medium",[595,596,597],"dessert","bread","snack",[599],"vegetarian",[601,482,602,603],"raisins","eggs","brown-sugar",[605,608,610,612],{"alt":606,"src":607},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":606,"src":609},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":606,"src":611},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":606,"src":613},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[585,615,616,617,618,540],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":620,"title":621,"shortTitle":622,"countrySlug":540,"baseServings":541,"prepMinutes":623,"cookMinutes":624,"difficulty":593,"course":625,"diet":626,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":567,"updatedAt":567,"authorSlug":568},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",25,190,[546],[627],"dairy-free",[629,459,630,631],"beef-shank","carrot","stock",[633,636,638,640],{"alt":634,"src":635},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[643,644,645,646,647,540],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":540,"region":653,"baseServings":541,"prepMinutes":623,"cookMinutes":475,"difficulty":593,"course":654,"diet":657,"mainIngredients":658,"images":660,"keywords":670,"publishedAt":567,"updatedAt":567,"authorSlug":568},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",[546,655,656],"breakfast","side",[599],[550,659,482,476],"buttermilk",[661,664,666,668],{"alt":662,"src":663},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[649,671,672,673,659,540],"potato pancake","irish potato cake","leitrim",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":540,"baseServings":541,"prepMinutes":542,"cookMinutes":475,"difficulty":544,"course":679,"diet":680,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":567,"updatedAt":567,"authorSlug":568},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[656],[599,681],"gluten-free",[550,471,683,476,486],"scallions",[685,688,690,692],{"alt":686,"src":687},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[675,695,696,471,617,697,540],"irish mash","kale","side dish",{"slug":699,"title":700,"shortTitle":701,"countrySlug":540,"region":702,"baseServings":541,"prepMinutes":590,"cookMinutes":543,"difficulty":544,"course":703,"diet":704,"mainIngredients":705,"images":706,"keywords":716,"publishedAt":567,"updatedAt":567,"authorSlug":568},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[546],[627],[550,549,459],[707,710,712,714],{"alt":708,"src":709},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[717,718,719,720,721,540],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato",{"slug":723,"title":724,"shortTitle":725,"countrySlug":540,"region":726,"baseServings":541,"prepMinutes":623,"cookMinutes":727,"difficulty":593,"course":728,"diet":730,"mainIngredients":732,"images":737,"keywords":747,"publishedAt":567,"updatedAt":567,"authorSlug":568},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[729,546],"soup",[731],"pescatarian",[733,734,550,735,736],"white-fish","mussels","leek","heavy-cream",[738,741,743,745],{"alt":739,"src":740},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[748,749,750,734,751,540],"seafood chowder","irish chowder","smoked haddock","fish 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