Bacon and cabbage
Prep:
15 mins
Cook:
60 mins
Real Irish comfort food for the entire family to enjoy.
900g of Shoulder of bacon
½ head of savoy cabbage, sliced finely
2 Carrots, chopped
1 onion, sliced
2 tbsp of butter
Leek and herb sauce:
2 tbsp of butter
2 tbsp of flour
2 large leeks, sliced finely
100-150ml bacon stock
1 tsp of English mustard
A good handful of parsley, chopped
1 tbsp of fresh cream
Place the bacon in a pot of cold water over heat.
Bring to the boil and simmer for 40 minutes or until cooked.
Remove from the water, place on a plate and set aside.
Reserve the bacon cooking liquid.
To make the creamy leek and herb sauce, melt the butter in saucepan and fry the leeks until soft but not coloured.
Add the flour, mixing to combine, then add a little of the bacon cooking liquid stirring while the sauce thickens.
Season with a little salt and black pepper and stir through the English mustard.
Keep warm until the desired consistency has been achieved then stir through the chopped parsley and cream.
For the cabbage, melt the butter in a frying pan over a medium heat and add the onion and carrots, cooking until soft.
Add the cabbage to the pan and cook until it wilts and is tender, stirring occasionally.
Serve the bacon sliced, topped with the sauce alongside the cabbage.
Serves
4
Preparation Time
15 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Flour, Pork, Vegetables, Stock/Broth
Recipe Type
Family Dinners
Cuisine
Irish, Traditional Irish
Level of Difficulty
Easy
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