Boiled bacon with cabbage & carrots
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 2 hrs
- 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.
- 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.
- 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
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5843/
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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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A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd
4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 2 hrs
Satisfying spring supper
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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26 April 2008
Katie rated and commented on this recipe
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29 March 2009
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24 October 2009
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