Bacon and Cabbage

How to Make Bacon and Cabbage

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1. Put the bacon in a large pot with the onion, carrots, bay leaves and peppercorns, cover with cold water by 5 cm and bring slowly to the boil.

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2. Skim off the grey foam, reduce the heat to a bare simmer, cover, and cook for 1 hour 20 minutes.

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3. Add the potatoes to the pot and simmer for 20 minutes.

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4. Lay the cabbage wedges on top of the bacon and cook, covered, for 12 to 15 minutes, until the cabbage is tender but still bright.

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5. Lift the bacon onto a board and rest it for 10 minutes. Drain the vegetables and keep them warm.

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6. Slice the bacon thickly, arrange it with the cabbage and potatoes, and scatter with parsley.

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7. Serve with mustard and a ladle of the cooking liquid for moistening.

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Tips for Making Bacon and Cabbage

• Keep the water at a bare simmer. Hard boiling toughens the meat and it shrinks and turns stringy.
• If the joint is very heavily cured, soak it in cold water before cooking. Ask the butcher; most modern joints are mild and need no soaking.
• Use the cooking liquid. Taste it first and, if it is not too salty, keep some for cooking the cabbage and for the plate.

What to Serve with Bacon and Cabbage

• Parsley sauce
• Buttered carrots
• Soda bread

Storing & Reheating Bacon and Cabbage

Keeps in the fridge for up to 4 days. Slice the cold bacon into sandwiches, or reheat it in a little of the cooking liquid. Freeze the sliced bacon for up to 2 months.

Bacon and Cabbage FAQ: Common Questions

Bacon and Cabbage Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.