Cabbage is almost as popular on St. Patrick's Day as green beer! And that's because cabbage is a quintessential part of Irish cuisine (along with bacon and potatoes).

Cabbage remains one of the most affordable green vegetables around and it's high in vitamin C. When paired with its old compatriot bacon, it's pretty delicious.

This recipe yields a dish that is modest in cost and appearance, but quite grand in flavor. Try it with corned beef, roasted chicken, salmon, steak or pretty much anything.

Start to finish: 45 minutes (15 minutes active)Servings: 86 strips bacon, halved crosswise1 cup chopped yellow onion1 medium (about 2 pounds) green cabbage, quartered, cored and thinly sliced12-ounce bottle or can beer (any variety)Kosher salt and ground black pepperHeat a large heavy pot or Dutch oven over medium. Add the bacon and cook until crisp, turning as needed, 5 to 6 minutes in all. Transfer to a plate lined with paper towels.Pour off all but 1 tablespoon of the fat from the pan, then return it to medium heat. Add the onion and sauté for 5 minutes, or until golden brown. Add the cabbage and toss occasionally in the pot for 3 or 4 minutes, or until the cabbage begins to wilt and is well mixed with the onions.Pour in the beer and bring to a simmer over medium-high. Partially cover the pot, reduce the heat to medium-low, then simmer for 30 minutes, stirring occasionally, until the cabbage is tender and most of the liquid is evaporated. Crumble the reserved bacon and stir it into the cabbage. Serve hot or warm.