Boiled bacon with cabbage & carrots

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Barney Desmazery

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Recipe by Barney Desmazery

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1. Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
2. While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
3. Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Why not try...

Using the leftover stock from this recipe to make a hearty broth with more shredded cabbage, lentils and chopped-up chunks of leftover bacon.

Per serving

694 kcalories, protein 36g, carbohydrate 9g, fat 57 g, saturated fat 23g, fibre 3g, sugar 8g, salt 4.51 g

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Ingredients

• 1.3kg piece smoked bacon
• 1 onion , peeled and studded with 6 cloves
• large bunch herbs tied together, including bay, thyme and parsley stalks
• 1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
• 2 pointed cabbages , trimmed and each cut into 6 wedges

FOR THE MUSTARD SAUCE

• 150ml stock , from the bacon
• 142ml pot double cream
• 3 tbsp English mustard
• handful fresh curly parsley leave, chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 2 hrs

Ingredients

• 1.3kg piece smoked bacon
• 1 onion , peeled and studded with 6 cloves
• large bunch herbs tied together, including bay, thyme and parsley stalks
• 1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
• 2 pointed cabbages , trimmed and each cut into 6 wedges

FOR THE MUSTARD SAUCE

• 150ml stock , from the bacon
• 142ml pot double cream
• 3 tbsp English mustard
• handful fresh curly parsley leave, chopped

Per serving

694 kcalories, protein 36g, carbohydrate 9g, fat 57 g, saturated fat 23g, fibre 3g, sugar 8g, salt 4.51 g

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