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Bacon and cabbage
Boiled pork collar with cabbage, potatoes and parsley sauce
Bacon and cabbage is the Sunday dinner and the everyday dinner of rural Ireland, cooked in farmhouses from Tipperary to Mayo long before corned beef became the emigrants' version. A joint of cured pork, usually collar or loin bacon, is simmered gently, then the cabbage is cooked in the same salty, porky water, and both are served with floury potatoes and a white parsley sauce. Chef's tip: soak the bacon joint overnight in cold water if it is very salty; ask your butcher, as some cures are milder.
- Total time
- 135 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the bacon
For the parsley sauce
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/7 doneStep 1: Put the 3 ⅓ lb smoked or unsmoked bacon joint (pork collar or loin) in a large pot, cover with cold water, bring to the boil and drain. This removes excess salt.
15 minStep 2: Cover again with fresh cold water, add the 1 onion, 2 bay leaves and 1 tsp black peppercorns and simmer very gently, lid ajar, for 20 minutes per 450 g plus 20 minutes, about 1 hour 25 minutes.
85 minStep 3: The pork is cooked when the centre reaches 145°F on a thermometer and the meat feels tender. Lift it out, cover with foil and rest for at least 15 minutes. A common mistake is a fast boil, which makes the meat stringy.
15 minStep 4: Meanwhile boil the 2 ⅝ lb potatoes in their skins in a separate pan for 20–25 minutes until tender.
25 minStep 5: Skim the bacon water and cook the 1 savoy or York cabbage in it for 8–10 minutes, until tender but still bright green. Drain well.
10 minStep 6: For the sauce, melt the 1 ⅜ oz butter, stir in the 1 oz cornflour, then whisk in the 2 cups milk and simmer for 3 minutes until thick. Stir in the 1 oz flat-leaf parsley and ½ tsp white pepper; taste before salting, as the bacon is salty.
6 minStep 7: Remove the rind from the bacon, slice thickly and serve with the cabbage, potatoes and plenty of sauce.
5 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 45 g
- Carbs
- 30 g
- Fat
- 34 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bacon and cabbage take?
- About 135 minutes in total: 15 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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