Bacon and cabbage is a traditional Irish dish. Unsliced back bacon would be boiled together with cabbages and potatoes, and possibly other vegetables. Most families both grew their own vegetables and raised their own pigs, so it was an easy dish to get the ingredients for.
19th century Irish immigrants to the United States created this North American variant of the dish, by substituting corned beef - a salt cured beef product popular in the British Isles in particular. where the beef is treated with large grains, or "corns," of rock salt to preserve it - for the bacon.
Corned beef & cabbage is a popular dish on St. Patrick's Day in the United States, though it's actually an American dish rather than a truly Irish one.
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