If you can find Irish-style back bacon or slab bacon, use it in place of standard American thick-cut strips for an even closer nod to the traditional Irish dish; simply cut it into chunky pieces and tuck it in with the cabbage. For a leaner version, trim off some of the visible fat from the bacon before cooking, or use a mix of bacon and smoked ham. If your cabbage is especially large, you can increase the water to 1 1/2 cups to ensure there’s enough steam early on. To add a bit more depth while still keeping the spirit of simplicity, you can swap half of the water for low-sodium chicken broth, though strictly speaking that makes it more than a three-ingredient recipe. Leftovers reheat well in a covered skillet with a splash of the cooking liquid; let the edges of the cabbage brown slightly for extra flavor. For a make-ahead St. Patrick’s Day spread, cook the dish earlier in the day, then switch the slow cooker to WARM and hold it for up to 2 hours before serving.
St. Patrick’s Day Idea: Forget the beef, try the traditional Irish way. Just 3 ingredients in the pot for a hearty, authentic meal that costs a fraction of the price of corned beef.
