This traditional Irish dish (the name means “white cabbage” in Gaelic) was originally created to use up vegetable leftovers from the previous evening’s meal.
Makes 6 servings
1½ pounds baking potatoes, quartered
2 teaspoons vegetable oil, such as olive or canola oil
3 slices (1½ ounces) turkey bacon, coarsely chopped
1 large onion, finely chopped
¾ teaspoon salt
6 cups shredded green and/or red cabbage