10 Best Cabbage Recipes for St. Patrick’s Day

If cabbage usually means a pot of boiled vegetables on your table, St. Patrick’s Day is the perfect excuse to change that. From creamy Irish colcannon and buttery bacon cabbage to crisp roasted wedges and comforting cabbage soup, these recipes show just how versatile this humble vegetable can be.

Cabbage has a natural connection to Irish cooking, especially when paired with potatoes, bacon, butter, and other simple ingredients. Colcannon, for example, is a traditional Irish dish made with mashed potatoes and cabbage or kale, while cabbage and bacon is another classic combination.

One important distinction: corned beef and cabbage is strongly associated with St. Patrick’s Day in the United States, but it is better described as an Irish-American tradition than a quintessential traditional Irish St. Patrick’s Day meal.

So whether you're planning a traditional-inspired Irish dinner, a family gathering, or simply looking for easy green side dishes, these 10 best cabbage recipes for St. Patrick’s Day give you plenty of delicious options.

Why Cabbage Is Perfect for St. Patrick’s Day

Cabbage is inexpensive, filling, adaptable, and works beautifully with the flavors commonly found in Irish-inspired cooking. It can be boiled, steamed, braised, roasted, sautéed, or folded into mashed potatoes.

The most traditional choices in this collection lean toward simple preparations because that's where cabbage really shines. Irish colcannon, for example, traditionally combines potatoes, cabbage or kale, butter, and milk or cream, with regional variations that may include scallions, onions, leeks, or chives.

For a St. Patrick's Day menu, you can also pair cabbage with:

• Corned beef
• Irish bacon
• Sausages
• Roast beef
• Ham
• Potatoes
• Carrots
• Irish soda bread
• Mustard-based sauces
• Butter and fresh herbs

1. Classic Irish Colcannon

Best for: A traditional St. Patrick’s Day side dish

Colcannon deserves the top spot because it brings two classic Irish ingredients—potatoes and cabbage—together in one irresistibly creamy dish. The cabbage adds sweetness and texture to fluffy mashed potatoes, while butter and warm milk make everything rich without requiring complicated techniques.

Ingredients

• 2 pounds Yukon Gold or other floury potatoes
• 4 cups finely shredded green or Savoy cabbage
• 4 tablespoons unsalted butter
• ½ cup warm whole milk
• 3 green onions, thinly sliced
• ¾ teaspoon salt, plus more for the cooking water
• ½ teaspoon freshly ground black pepper

Method

1. Peel and cut the potatoes into evenly sized chunks.
2. Boil them in salted water until completely tender.
3. Meanwhile, sauté the cabbage in 1 tablespoon of butter until soft.
4. Drain the potatoes thoroughly and let them steam for a minute or two.
5. Mash with the remaining butter and warm milk.
6. Fold in the cabbage and green onions.
7. Season with salt and black pepper and serve hot.

Cook's tip: Don't overwork the potatoes. A gentle mash gives colcannon its comforting, rustic character.

Colcannon is a genuine traditional Irish dish, although it has historically been associated particularly with Halloween rather than exclusively with St. Patrick's Day. It has nevertheless become a popular St. Patrick's Day dish, especially in Irish-American celebrations.

2. Irish Cabbage and Bacon

Best for: A simple, savory side dish

Few combinations are more satisfying than tender cabbage cooked with salty, smoky bacon. This version keeps the ingredient list short and lets the cabbage absorb the flavor from the bacon and butter.

Ingredients

• 1 medium green cabbage
• 6 ounces thick-cut bacon
• 1 tablespoon butter
• 1 small onion, sliced
• ½ cup chicken or vegetable broth
• ½ teaspoon black pepper
• Salt, as needed
• Fresh parsley, optional

Method

1. Chop the cabbage into bite-sized pieces.
2. Cook the bacon in a large skillet until browned.
3. Transfer most of the bacon to a plate, leaving the rendered fat in the skillet.
4. Add the onion and cook until softened.
5. Add the cabbage and toss to coat.
6. Pour in the broth, cover, and cook until tender but not mushy.
7. Stir in butter, black pepper, and the cooked bacon.
8. Finish with parsley if desired.

For a more traditional-style Irish dinner, serve it alongside potatoes and bacon or another hearty protein. Cabbage and bacon remains a familiar Irish home-cooking combination.

3. Stovetop Corned Beef and Cabbage

Best for: A classic American St. Patrick’s Day dinner

If you're celebrating the holiday in the United States, this is probably the cabbage recipe most people expect to see on the table.

Ingredients

• 3 pounds corned beef brisket
• 1 onion, quartered
• 3 carrots, cut into large pieces
• 1½ pounds potatoes
• 1 small green cabbage
• 2 bay leaves
• 1 teaspoon black peppercorns
• Water or low-sodium broth as needed

Method

1. Place the corned beef in a large pot and cover with water or broth.
2. Add onion, bay leaves, and peppercorns.
3. Bring to a gentle simmer and cook until the beef is fork-tender.
4. Add the potatoes and carrots during the final portion of cooking.
5. Add cabbage wedges near the end so they remain tender rather than falling apart.
6. Slice the beef against the grain and serve with the vegetables.

Is Corned Beef and Cabbage Actually Irish?

This is one of the most common questions surrounding St. Patrick's Day food.

The dish is undeniably associated with the holiday in America, but its history is more accurately described as Irish-American. Smithsonian's historical overview explains how Irish immigrants in the United States developed the familiar pairing of corned beef, potatoes, and inexpensive cabbage.

That doesn't make it any less delicious—or any less appropriate for an American St. Patrick's Day celebration.

4. Garlic Butter Roasted Cabbage Wedges

Best for: An easy oven-roasted cabbage recipe

Roasting transforms cabbage from mild and watery into something deeply savory, caramelized, and slightly crisp around the edges.

Ingredients

• 1 large green cabbage
• 3 tablespoons melted butter
• 2 garlic cloves, finely minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 2 tablespoons grated Parmesan, optional

Method

1. Heat the oven to 425°F (220°C).
2. Cut the cabbage into thick wedges, keeping the core attached so the wedges hold together.
3. Arrange on a baking sheet.
4. Mix melted butter with garlic, thyme, salt, and pepper.
5. Brush generously over both sides of the cabbage.
6. Roast until the edges are deeply browned and the centers are tender.
7. Sprinkle with Parmesan during the final few minutes if desired.

Best tip: Give the cabbage plenty of space on the baking sheet. Crowding traps steam and prevents those delicious browned edges from developing.

5. Creamy Cabbage and Potato Soup

Best for: A cozy St. Patrick’s Day lunch

Cabbage and potatoes are natural partners in soup. This version is inexpensive, warming, and easy enough for a weeknight.

Ingredients

• 4 cups chopped green cabbage
• 3 medium potatoes, diced
• 1 small onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 5 cups chicken or vegetable broth
• ½ cup whole milk
• 1 tablespoon butter
• ½ teaspoon dried thyme
• Salt and pepper

Method

1. Melt the butter in a large pot.
2. Add onion, carrots, and garlic and cook until softened.
3. Add potatoes, cabbage, thyme, and broth.
4. Simmer until the potatoes and cabbage are tender.
5. Blend a portion of the soup for a thicker texture while leaving some vegetables whole.
6. Stir in the milk.
7. Season generously with black pepper and salt.

For a meatier version, add cooked Irish-style bacon, ham, or sausage just before serving.

6. Butter-Braised Savoy Cabbage

Best for: An elegant holiday side dish

Savoy cabbage is particularly good for braising because its crinkled leaves become silky while retaining more texture than ordinary boiled cabbage.

Ingredients

• 1 large Savoy cabbage
• 2 tablespoons butter
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• ¾ cup vegetable or chicken broth
• ½ teaspoon thyme
• Salt and pepper
• 1 teaspoon lemon juice

Method

1. Cut the cabbage into wedges.
2. Melt butter in a wide skillet.
3. Add onion and cook until translucent.
4. Add garlic and thyme.
5. Nestle the cabbage wedges into the skillet.
6. Pour in the broth.
7. Cover and gently braise until the cabbage is tender.
8. Remove the lid and let excess liquid evaporate.
9. Finish with lemon juice, salt, and pepper.

The small amount of acidity at the end keeps the dish from tasting overly rich.

7. Crispy Cabbage and Potato Skillet

Best for: Leftover potatoes

This is a fantastic way to turn leftover boiled potatoes into a crisp, golden St. Patrick's Day side.

Ingredients

• 3 cups cooked potatoes, roughly chopped
• 3 cups shredded cabbage
• 1 small onion, sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 green onions, sliced

Method

1. Heat butter and oil in a large skillet.
2. Add onion and cabbage.
3. Cook until the cabbage softens and begins to brown.
4. Add the potatoes.
5. Spread everything into an even layer and let it cook undisturbed for several minutes.
6. Turn portions over and continue cooking until golden and crisp.
7. Season and scatter green onions over the top.

Think of it as a cabbage-forward cousin of bubble and squeak: crispy, economical, and exceptionally good with eggs or leftover roast meat.

8. Irish-Style Cabbage, Sausage and Potato Skillet

Best for: An easy one-pan dinner

When you want cabbage to become the main event rather than just a side dish, add potatoes and browned sausage.

Ingredients

• 1 pound smoked or Irish-style sausage
• ½ head green cabbage, sliced
• 1 pound baby potatoes, halved
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon butter
• ½ teaspoon thyme
• Black pepper

Method

1. Brown the sausage in a large skillet and remove temporarily.
2. Add the potatoes and cook until they begin to brown.
3. Add onion and garlic.
4. Stir in the cabbage and thyme.
5. Pour in the broth and cover.
6. Simmer until the potatoes are tender.
7. Return the sausage to the skillet.
8. Finish with butter and plenty of black pepper.

For a vegetarian version, replace the sausage with white beans or mushrooms and use vegetable broth.

9. Irish-Inspired Creamy Cabbage Gratin

Best for: A festive dinner table

If your family prefers cheesy comfort food, this cabbage gratin makes an excellent holiday side.

Ingredients

• 6 cups shredded cabbage
• 2 tablespoons butter
• 1 small onion, diced
• 1 garlic clove, minced
• ¾ cup heavy cream
• 1 cup shredded sharp cheddar
• ¼ cup grated Parmesan
• ½ teaspoon mustard
• Salt and pepper
• ½ cup breadcrumbs

Method

1. Heat the oven to 400°F (200°C).
2. Cook onion and garlic in butter until softened.
3. Add cabbage and cook until it begins to wilt.
4. Stir in cream and mustard.
5. Season with salt and pepper.
6. Transfer to a baking dish.
7. Sprinkle with cheddar, Parmesan, and breadcrumbs.
8. Bake until bubbling and golden.

Make-ahead tip: Prepare the cabbage mixture earlier in the day, refrigerate it, then add the topping just before baking.

10. Bright Irish-Style Cabbage Slaw

Best for: Balancing a rich St. Patrick’s Day meal

Not every cabbage recipe needs to be hot. A crisp slaw brings freshness to a table filled with potatoes, beef, bacon, and creamy dishes.

Ingredients

• 4 cups finely shredded green cabbage
• 1 cup shredded red cabbage
• 1 carrot, grated
• 2 green onions, sliced
• 2 tablespoons chopped fresh parsley

Simple Dressing

• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• Black pepper

Method

1. Combine both cabbages, carrot, green onions, and parsley.
2. Whisk the dressing ingredients together.
3. Pour over the vegetables.
4. Toss thoroughly.
5. Refrigerate for 20–30 minutes before serving.

The vinegar-based dressing is especially useful when the rest of the meal contains rich foods.

Which Cabbage Recipe Should You Make First?

My top 3 picks

For authenticity: Irish Colcannon
For a traditional American St. Patrick's Day dinner: Corned Beef and Cabbage
For the easiest vegetable side: Garlic Butter Roasted Cabbage Wedges

How to Choose the Best Cabbage

For these recipes, green cabbage is the most versatile choice. It has sturdy leaves and works particularly well for braising, roasting, soup, and skillet dishes.

Savoy cabbage has softer, crinkled leaves and a slightly more delicate texture. It's excellent for braising and colcannon.

Red cabbage is best when you want color and crunch, making it particularly useful for slaws and fresh salads.

Choose a head that feels heavy for its size and has firm, crisp leaves without extensive browning or wilting.

How to Keep Cabbage From Becoming Mushy

The biggest mistake with cabbage is cooking it longer than necessary.

For roasting, use high heat and leave space between the pieces.

For sautéing, use a wide skillet so moisture can evaporate.

For braising, add enough liquid to soften the cabbage but avoid completely submerging it.

For soups, add cabbage later than harder vegetables such as potatoes and carrots.

For colcannon, cook the cabbage until tender, drain it thoroughly, and only then fold it into the mashed potatoes. This helps prevent watery potatoes.

Can You Make These Cabbage Recipes Ahead?

Yes. Several are particularly make-ahead friendly.

• Colcannon: Make several hours ahead and gently reheat with a splash of warm milk.
• Cabbage soup: Often tastes even better after the flavors have had time to develop.
• Cabbage and bacon: Reheat gently in a skillet.
• Cabbage gratin: Assemble ahead and bake shortly before dinner.
• Cabbage slaw: Prepare the vegetables ahead, but add the dressing closer to serving for maximum crunch.
• Roasted cabbage: Best fresh from the oven.

Frequently Asked Questions

What cabbage dishes are good for St. Patrick’s Day?

The best choices include Irish colcannon, cabbage and bacon, corned beef and cabbage, roasted cabbage wedges, cabbage soup, and braised Savoy cabbage. Colcannon is particularly appropriate when you want a traditional Irish dish featuring cabbage and potatoes.

Is cabbage traditionally Irish?

Cabbage has a long history in Irish cooking and appears in traditional dishes including colcannon and cabbage-and-bacon preparations. However, not every cabbage dish served for St. Patrick's Day is specifically Irish.

Is corned beef and cabbage really Irish?

Corned beef and cabbage is best understood as an Irish-American tradition. It became strongly associated with St. Patrick's Day in the United States, while traditional Irish celebrations have historically included other meats and dishes.

What is colcannon made of?

Traditional colcannon combines mashed potatoes with cooked cabbage or kale, plus butter and milk or cream. Scallions, onions, leeks, or chives may also be included depending on the recipe or region.

What meat goes well with cabbage?

Cabbage pairs especially well with corned beef, bacon, ham, sausage, roast beef, and lamb. For a meat-free meal, serve cabbage with potatoes, beans, mushrooms, or other roasted vegetables.

How do you cook cabbage so it tastes good?

Don't automatically boil it until very soft. Roasting, braising, sautéing, and grilling can develop significantly more flavor. Butter, bacon, garlic, mustard, black pepper, and a small amount of acid such as lemon juice or vinegar also complement cabbage beautifully.

Can I use Savoy cabbage instead of green cabbage?

Yes. Savoy cabbage works particularly well in colcannon, braised cabbage, soups, and skillet dishes. Its tender, crinkled leaves give dishes a slightly softer texture.

What should I serve with St. Patrick’s Day cabbage recipes?

For a complete meal, pair cabbage with Irish soda bread, potatoes, corned beef, bacon, sausage, lamb, roast beef, or a simple green salad.

A Simple St. Patrick’s Day Menu

If you're feeding a family or entertaining guests, you don't need ten dishes on the table.

Try this combination:

Main: Corned beef or roast beef
Cabbage: Irish cabbage and bacon
Potato: Creamy colcannon
Bread: Irish soda bread
Fresh side: Cabbage slaw
Dessert: Irish-inspired apple dessert

This gives you contrasting textures and flavors without making every dish heavy.

Cabbage may be one of the simplest vegetables in the produce aisle, but it can become the star of a St. Patrick's Day meal when it's cooked with care. Colcannon offers the most traditional Irish character, cabbage and bacon delivers classic savory comfort, corned beef and cabbage captures the familiar Irish-American celebration, and roasted or braised cabbage gives the vegetable a more modern presentation.

The key is not to overcook it. Give cabbage enough heat to develop sweetness and caramelization, or enough gentle moisture to become tender without turning limp.

For the ultimate St. Patrick's Day spread, start with colcannon, cabbage and bacon, and one bright cabbage slaw. You'll have a festive table that feels generous, comforting, and distinctly green without relying on artificial food coloring.