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Bacon and Cabbage with Parsley Sauce

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep

Ingredients

  • 1.2 kg (2.5 lb) bacon joint (collar or loin)
  • 1 large head green cabbage, shredded
  • 1 onion, halved
  • 2 bay leaves
  • 40 g (3 tbsp) butter
  • 40 g (1/4 cup) all-purpose flour
  • 500 ml (2 cups) milk
  • 3 tbsp chopped parsley

Method

  1. Place the bacon joint in a large pot with the onion and bay leaves, cover with cold water, and bring to a boil.
  2. Reduce heat and simmer gently for 1.5 to 2 hours, until the bacon is tender, skimming any foam.
  3. About 15 minutes before the bacon is done, add the shredded cabbage to the pot to cook in the simmering liquid, or steam separately.
  4. Meanwhile, melt butter in a saucepan, whisk in flour, and cook for 1 minute, then gradually whisk in milk to make a smooth white sauce.
  5. Simmer the sauce for 5 minutes until thickened, then stir in chopped parsley.
  6. Slice the bacon, serve with the drained cabbage, and spoon the parsley sauce generously over the top.

Introduction: Considered by many Irish people to be the true national dish, bacon and cabbage pairs a simmered joint of bacon with tender cabbage and a classic parsley white sauce, a Sunday dinner staple for generations.

Cultural Background: Considered by many Irish people to be the true national dish, bacon and cabbage pairs a simmered joint of bacon with tender cabbage and a classic parsley white sauce, a Sunday dinner staple for generations.

Tips: Simmer the bacon gently rather than boiling hard, which keeps the meat tender and moist.

Variations: Some versions cook the cabbage directly in the bacon cooking liquid for extra flavor rather than steaming it separately. Not authentically vegetarian; bacon is central to the dish.

Storage: Refrigerate bacon, cabbage and sauce separately in airtight containers for up to 3 days.

Reheating: Reheat bacon and cabbage gently in a covered pan; warm the sauce separately over low heat, whisking to smooth.

Nutrition: Per serving (approx.): 520 kcal, 30g fat, 20g carbohydrate, 40g protein.

FAQs:

Q: Can I use a smoked bacon joint?

A: Yes, smoked bacon adds an extra layer of flavor.

Q: Why is my parsley sauce lumpy?

A: The milk was likely added too quickly; whisk continuously and add it gradually.

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