Boiled bacon with cabbage & carrots

Boiled bacon with cabbage & carrots

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs

Skill level

Moderately easy

Servings

Serves 6

A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
694
protein
36g
carbs
9g
fat
57g
saturates
23g
fibre
3g
sugar
8g
salt
4.51g

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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Method

  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.

Recipe from Good Food magazine, April 2008

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Comments

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Cats02's picture
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Firm favourite in our family, and as one of the above commented, there's never waste as any leftovers can be used in sandiwiches or just with egg, chips and pickles yum!

Cats02's picture
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Really lovely, a real family favourite and the leftovers never go to waste in sandwiches or risottos. I do it with unsmoked bacon though as don't like very salty tasting food

schizofish's picture
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The whole family love this - but without the mustard cream sauce. We also love the leftovers for the next day!

carcasscruncher's picture

Cooking time stated as 2 hours minimum. But when you add up the times in the instructions it only comes to 1 hour 15 mins???????? I went for the shorter and no one has died yet

burrell's picture
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Made the recipe as given, first class good old fashioned taste we need more recipes with these flavours.

kjbutche's picture
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The bacon cooked beautifully and the vegetables had a really nice flavour - this was much tastier that I was expecting. I froze the stock then a couple of weeks later used it to make a delicious 'London Particular' pea soup, the recipe for which I found on Delia's website.

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