Sauteed Cabbage and Leeks with Pancetta (Irish-Inspired)
Ireland has more varieties of cabbage then I’ve seen anywhere else in the world. Crumpled, crinkled, smooth, in different shades of green, red, and purple. Boiled, sauteed, fried, and roasted in soups, stews, or on its own as the star of the show, always paired with bacon. Which is exactly what I did with this recipe for Sauteed Cabbage and Leeks with Pancetta, cooked in my trusty cast iron skillet.
Yes, yes, I know pancetta isn’t Irish bacon BUT it’s still bacon, even if it’s Italian bacon. Plus, we had just come from Italy when I made this dish, so the Italian influence was coming. So, we’re taking this sauteed cabbage recipe from a traditional Irish side dish and giving it an Italian twist with pancetta and Grana Padano cheese.
The Best Cabbage for Sauteed Cabbage: Savoy and Sweetheart
The two varieties we ate the most of while in Ireland, were the savoy and the Sweetheart. Both sweet, crispy, and crunchy, perfectly balanced goodness with a bit of spicy at the end of the bite. The Sweetheart variety is a smooth, pale green, tightly bunched cabbage. While the savoy is looser leaved, crinkled and a deep-dark green. Both are delicious in this recipe.
The cabbage certainly benefits from the Irish weather. They grow it year around because it LOVES the abundance of partially cloudy, sometimes cool, sometimes warm rainy days. And the soil makeup, growing in soils that many other vegetables wouldn’t even think of growing.
And the FLAVOR – sweet, full of crisp, slightly chewy with a wonderful spicy taste at the end of the bite. Btw, it’s the same with the butter. Irish butter is A-MAZ-ING. The only other place I’ve tasted that much flavor in my cabbage was when I grew it. Although I’m not all that surprised since in the States the food sold in grocery stores are bred for size, weight, and shelf lasting abilities.
In the States you get round red, purple, and green heads, and savoy. That’s the extent of cabbage. But in Ireland, I never did see the typical round heads – it’s possible it wasn’t the season for those while we were there. Instead, everything was conical in shape.
Btw, when in the States I use Kerrygold Irish butter, which adds that authentic richness.
Quick Tip on Corned Beef and Cabbage
Btw, Corned Beef and Cabbage is NOT a dish from Ireland. It’s a US dish and recipe created in USA by Irish Americans (the same as Saint Patrick’s Day). Which is also why most peeps from the States mistakenly think it’s from Ireland. In Ireland, it’s usually only served in the tourist restaurants.
If you’re visiting Ireland, skip the boiled cabbage, and instead try local dishes like this Sauteed Cabbage and Leeks, the Dublin Coddle, Guiness Lamb Stew, Cottage (or Shepard’s) Pie for more flavorful Irish-inspired side dishes. Many of these dishes also contain leeks, another staple veggie in the Irish diet.
Leeks: A Natural Pairing with Sauteed Cabbage
Leeks are another staple in the Irish diet. Again, suited for the climate and soil of Ireland (lots of rocky stuff where many vegetables won’t grow). From the onion family, leeks grow in tall, layered stalks. They are much milder than the regular onion.
Use them in dishes for people sensitive to strong onion flavor. Or just where you want a bit of onion, but not so much. You can slice them into rings for cooking into any dish or slice them in half and toss them on the grill for some slightly charred goodness.
One thing about leeks is cleaning them. Because the plant pushes up from the soil and the layers develop over time, they capture grit and grim between the layers. So, make sure you wash your leeks WELL before using. I use a salad spinner to make this process quick and thorough.
The Bacon for Your Sauteed Cabbage
Irish bacon is a wonderfully thick, lean bacon from the back of the pig. I 100% enjoyed it while in Ireland. I’m also fortunate enough to be able to get it here in Portugal a few times a year. And if you’re looking for a more authentic sauteed cabbage and leeks recipe, use Irish bacon instead.
I went with pancetta because it has more nice juicy fat to render into the cabbage. The pancetta adds a salty umami-ness to the dish. Plus, you don’t need a lot of it. Add too much and you’ve overpowered the sweet cabbage and leeks with bacon flavor. Cabbage needs a bit of fat paired with it, to take it to the next level of taste. But either bacon will do in this recipe.
Sauteed Cabbage and Leeks with Pancetta is perfect as a main or side dish. The hubby and I often make it on its own for lunch. It’s such an amazing way to eat cabbage. So, if you’re wondering how to cook cabbage beyond coleslaw, this sauteed cabbage and leeks recipe is your answer. If you’ve got questions or comments about this recipe, please leave them in the comments.
Recommended Ingredients & Tools for Sauteed Cabbage
Making this Irish-inspired sauteed cabbage is simple, but having the right ingredients and tools makes it even easier. Here’s what I use and recommend:
Ingredients
- Irish Butter (Kerrygold) – I always reach for Kerrygold when I can find it. That rich, creamy Irish butter adds authentic flavor and is worth seeking out. Regular unsalted butter works in a pinch, but Irish butter really makes a difference.
- Grana Padano Cheese – This is what gives the dish that creamy, umami finish. If you can’t find Grana Padano, Parmigiano-Reggiano or Pecorino Romano work beautifully too.
- Pancetta – Some grocery stores carry it in the deli or specialty cheese section, but if you can’t find it locally, Amazon Fresh often has it. You can also substitute with regular bacon or thick-cut bacon—just cook it first and use the rendered fat.
Tools
- Large Cast Iron Skillet or Sauté Pan – You need something big enough to hold all that cabbage! A 12-inch cast iron or large nonstick skillet works perfectly. The cast iron gives you great heat distribution and helps caramelize the cabbage beautifully.
- Salad Spinner – This is a game-changer for cleaning leeks! Since leeks trap dirt between their layers, a salad spinner makes washing them thoroughly quick and easy.
- Microplane Grater – Perfect for grating that Grana Padano into a fine, melt-able consistency.
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Frequently Asked Questions About Sauteed Cabbage
Can I use regular bacon instead of pancetta? Absolutely! Irish bacon is actually more traditional if you can find it. Regular American bacon works great too… just cook it first, then use the rendered fat to sauté the vegetables. Pancetta adds a nice salty richness without being smoky.
How do I clean leeks properly? Leeks trap dirt between their layers, so wash them well! Slice them first, then place in a bowl of cold water and swish around to dislodge the grit. Drain in a colander or use a salad spinner. Repeat if needed until the water runs clear.
What type of cabbage works best for sauteed cabbage? Savoy and Sweetheart cabbage (if you can find them) are amazing, but regular green cabbage works perfectly too. Red cabbage or Napa cabbage will also work (just note that red cabbage will turn the dish purple).
Can I make this sauteed cabbage ahead of time? It’s best served fresh and hot, but you can prep the vegetables ahead. Slice the cabbage and leeks, store in separate airtight containers in the fridge for up to 2 days, then cook when ready to serve.
Is this dish keto or low-carb friendly? Yes! Cabbage is naturally low in carbs, and this recipe has minimal carbs from the milk. It’s a great keto-friendly side dish that’s full of fiber and nutrients.
Can I use Parmesan instead of Grana Padano cheese? Yes. You can also use pecorino romano or any hard cheese that gives a creamy, salty element.
What if I’m dairy-free or vegan? Yes, it’s as simple as using a dairy-free parmesan alternative for the cheese (or skipping), and add olive oil for the butter, and a bit of veggie stock or wine for the milk.
Sautéed Cabbage and Leeks with Pancetta
Ingredients
- 1 2-3 lb head of cabbage roughly chopped
- 3 leeks sliced and cleaned
- 80 grams pancetta diced
- 1 tbsp Irish butter
- 1 clove garlic minced
- 1/4-1/2 tsp red pepper flakes to taste
- 3 tbsp milk
- 2 tbsp grated Grana Padano cheese or Parmesan or Pecorino Romano, grated
- Salt and Pepper to taste
Instructions
- Add pancetta and butter to a large skillet, heated over medium heat.
- Toss in garlic and leeks. Add red pepper flakes if desired. Cook until leeks are starting to soften. Add cabbage.
- Saute cabbage mixture until cabbage is cooked to your desired preference.
- Pour in milk and grated cheese. Stir well to melt cheese into a sauce.
- Season with salt and pepper.
- Serve immediately