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Looking for Irish recipes? Try our Irish recipe index. Don't miss the Braised Cabbage, Irish Stew and Boxty recipes.



Cabbage (Braised)

This delicious traditional Irish recipe for braised cabbage and was found in Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle by Maura Laverty.


  • 1 medium Savoy cabbage
  • 4 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 lg tomatoes (skinned, seeded & chopped)
  • 1 tablespoon flour
  • 1 cup white stock
  • 4 tablespoons sour cream
  • 2 teaspoons finely chopped parsley
  • Pepper and salt to taste

Preparing Your Braised Cabbage

Quarter cabbage, remove most of stalk, cover with boiling water, and leave to blanch 10 minutes. Drain and pat dry in a towel. Place in a glass oven dish. Melt butter over moderate heat and saute onions until tender but not brown. Remove onions with a slotted spoon and arrange over cabbage. Put chopped tomatoes in fat, stir in flour, add stock, and bring to a boil, stirring constantly. Add seasoning and parsley, mix well, and spoon the mixture over the quartered cabbage. Cook covered in a moderate (375°) oven about 45 minutes, basting occasionally. Fifteen minutes before cabbage is done, add the sour cream.

Serve with boiled bacon or ham.

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