Bacon and Cabbage is a traditional Irish recipe for a classic dish of a bacon joint stewed with vegetables and cabbage served accompanied by a parsley sauce. The full recipe is presented here and I hope you enjoy this classic Irish version of: Bacon and Cabbage.
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Ingredients:
2kg bacon joint
1 large Onion stuck with 6 whole cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 tsp dried thyme
1 small bunch of parsley, tied together
1 head of cabbage (about 900g) cut in quarters
freshly-ground black pepper, to taste
Method:
If the bacon is particularly salty, place in a bowl or bucket, cover with water and allow to soak over night. If the bacon is fairly fresh then it can be used directly in the recipe below.
Place the bacon in a large pot and cover with water. Add all the remaining ingredients (except the cabbage) and bring to a boil. Reduce to a simmer and cook for 3 hours, skimming any fat from the surface as it appears.
At this point remove the parsley and onion then add the cabbage. Return to a simmer and cook for 20 minutes further, or until the cabbage is tender. Remove the bacon and cut into pieces then arrange in the centre of a large serving plate. Strain the cabbage and season heavily with black pepper. Use the cabbage, carrots and potatoes to surround the bacon joint.
