Bacon and cabbage needs to be restored as the national dish

Valerie O’Connor suggests going back to our roots to get great flavour, health-giving properties and the big F — fibre from that hardy green, the cabbage.  

Cabbage used to be somebody. This robust, green brassica was a staple on Irish dinner tables and couldn’t be moved from it’s number one spot on the charts for centuries.

We chowed down happily on bacon and cabbage, although the cabbage may have been just a tad overdone and a teeny bit slippery, and maybe just a bit smelly.