Galway Cabbage and Bacon Baked Oysters


  1. Heat olive oil in sauté pan over medium heat and add bacon to pan. Cook until bacon is crispy then remove from pan and drain on towel. Leave rendered bacon fat in pan.
  2. Add onion, cabbage, garlic, salt, and pepper to pan and cook for 2-3 minutes.
  3. Pour in stout beer and allow to reduce by half.
  4. Add heavy cream, green onion to pan and simmer to reduce cream by half. Stir in Parmesan cheese and remove from heat. Fold in bacon and sage.
  5. In a bowl, stir in breadcrumbs, olive oil, and cheddar.
  6. Portion cabbage mixture on each oyster then top with a lump of cheddar and crumb crust.
  7. Heat oven to 400º F. Bake for 6-8 minutes until top is browned then serve.


  • 24 Empire’s Treasure® Oysters, on half shell
  • 2 cups Peak Fresh Produce® Cabbage, finely chopped
  • 1/4 lb Ridgecrest® Bacon, diced
  • 1 tbsp Roma® Oil, Olive
  • 1/4 cup Peak Fresh Produce® Onion(s), White, diced
  • 1 tbsp Roma Garlic, minced
  • 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
  • 1 tbsp Peak Fresh Produce® Sage, chopped
  • 1/4 cup Guinness, stout
  • 1 cup Nature's Best Dairy® Cream, Heavy
  • 3 tbsp Roma® Cheese Grated, Parmesan
  • 1/4 tsp Magellan® Black Pepper, ground
  • 1/8 tsp Magellan® sea salt
  • 1/4 cup Roma® Italian breadcrumbs
  • 1/4 cup Bacio® White Cheddar Cheese, shredded
  • 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered