Irish Bacon and Cabbage

Bacon and cabbage is as classic as it comes. It's easy to make and great for leftovers.

Ingredients

1kg Irish boiling bacon
1/2 white cabbage
4 tablespoons Kerrygold butter
2 cups milk
3 stems fresh parsley
4 tablespoons chopped parsley
Cornflour
Salt and pepper

Method

Put the bacon in a pot of boiling water, reduce the water to a low simmer, cook for approx 50 mins per kilo, turning occasionally.
With about 20 mins of cooking to go, boil the potaotes.
Remove the core from the cabbage if needed, then slice the cabbage into shreds. Add the cabbage to the pot with the bacon for the last 10 mins of cooking.
With about 10 mins of cooking to go, place milk, parsley stems, salt and butter in a saucepan, bring to simmer for 4-5 mins. Strain the solids, return milk mixture to saucepan. Whisk in cornflour until the mixture is slighlty thick. Season with salt and pepper, add chopped parsely and reduce heat to very low, keeping the sauce warm.
Take the bacon out of the pot and let it sit for a few minutes to cool slightly. Mash the potatoes, adding a dash of milk, butter, salt and pepper. Strain the cabbage, then slice the bacon, remove the rind as desired. Serve with mashed potatoes and parsley sauce.

Recipe by Martha Stewart

Irish Bacon and Cabbage

Bacon and cabbage is as classic as it comes. It's easy to make and great for leftovers.

4 servings

60 minutes

10 m prep + 50 m cook

Ingredients

1kg Irish boiling bacon
1/2 white cabbage
4 tablespoons Kerrygold butter
2 cups milk
3 stems fresh parsley
4 tablespoons chopped parsley
Cornflour
Salt and pepper

Method

Put the bacon in a pot of boiling water, reduce the water to a low simmer, cook for approx 50 mins per kilo, turning occasionally.
With about 20 mins of cooking to go, boil the potaotes.
Remove the core from the cabbage if needed, then slice the cabbage into shreds. Add the cabbage to the pot with the bacon for the last 10 mins of cooking.
With about 10 mins of cooking to go, place milk, parsley stems, salt and butter in a saucepan, bring to simmer for 4-5 mins. Strain the solids, return milk mixture to saucepan. Whisk in cornflour until the mixture is slighlty thick. Season with salt and pepper, add chopped parsely and reduce heat to very low, keeping the sauce warm.
Take the bacon out of the pot and let it sit for a few minutes to cool slightly. Mash the potatoes, adding a dash of milk, butter, salt and pepper. Strain the cabbage, then slice the bacon, remove the rind as desired. Serve with mashed potatoes and parsley sauce.

Recipe by Martha Stewart