Bacon & Cabbage
Without question Ireland’s national dish – less widely known abroad, but much more widely eaten, particularly in rural Ireland, than the legendary Irish stew.
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
120
MINUTES
Ingredients
1.8-2.25kg loin or shoulder of bacon with a nice covering of fat
1 head of cabbage: Savoy, Greyhound or spring cabbage, depending on the time of year
butter
white pepper
For the parsley sauce:
4-6 tbsp finely chopped fresh parsley leaves (retain the stalks)
600ml fresh whole milk
30-45g roux (equal quantities of plain flour and butter cooked for 2 minutes on a low heat, stirring occasionally)
salt and freshly ground pepper
Method
If the bacon is too salty, cover in cold water and bring slowly to the boil (uncovered), white froth will rise to the top. Pour off the water. Cover with hot water and simmer until nearly cooked through, allowing at least 20 minutes per 450g.
Meanwhile, remove the outer leaves from the cabbage. Cut the cabbage into quarters, discarding the centre core. Cut each quarter into thin strips across the grain. About 30 minutes before the bacon is cooked, add the cabbage.
Continue to cook until the cabbage is soft and tender, and the bacon is fully cooked through. Remove the bacon to a hot plate and strain the water off the cabbage. Return the cabbage to the pan with a lump of butter, season with white pepper.
Serve with the bacon and, traditionally, boiled potatoes and Parsley Sauce.
Put the parsley stalks into a saucepan with the cold milk, bring slowly to the boil, then remove the stalks. Whisk the roux into the boiling milk until thickened and add the chopped parsley. Season with salt and freshly ground pepper.
Simmer for 5-10 minutes on a very low heat, then taste and correct the seasoning before serving.
