BLC-Recipes 03-2001: TRADITIONAL IRISH BACON AND CABBAGE
- 1 Shannon Traditional Slab Bacon (1 1/4 – 2lb)
- 1/2 green cabbage and 1/2 white cabbage
- 8 potatoes (peeled)
- Salt and pepper
Remove slab bacon from plastic bag. Cover with cold water. Bring to boil and drain. Cover with fresh cold water. Bring to boil and then simmer for 25 minutes per 1lb plus 25 minutes over. Remove outer leaves of cabbage. Cut in half, add to the saucepan and simmer for the last 20 minutes. Remove bacon to chopping board and carve into thin slices. Drain cabbage, season with salt & pepper, chop and add a knob of butter. Serve the bacon with the cabbage and boiled potatoes and parsley sauce.
PARSLEY SAUCE INGREDIENTS:
- 1/4 cup butter
- 3 tablespoons flour
- 1/4 cup cabbage stock
- 11/4 cups milk
- 1/2 cup finely chopped parsley
Melt butter in saucepan and stir in flour to make roux. Cook without browning over medium heat for 1 or 2 minutes. Gradually add cabbage stock, then milk. Bring to boil and stir for a few minutes. Add parsley and season to taste with pepper.
Makes about two and a half cups.