Boiled bacon with cabbage & carrots

Boiled bacon with cabbage & carrots

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(7 ratings)

Prep: 20 mins Cook: 2 hrs

Moderately easy

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

  • Freezable

Nutrition: per serving

  • kcal694
  • fat57g
  • saturates23g
  • carbs9g
  • sugars8g
  • fibre3g
  • protein36g
  • salt4.51g
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  • 1.3kg piece smoked bacon
  • 1 onion, peeled and studded with 6 cloves



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large bunch herbs tied together, including bay, thyme and parsley stalks
  • 1 bunch new-season carrots (about 12 in total), scrubbed and trimmed



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 pointed cabbage, trimmed and each cut into 6 wedges



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

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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  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.

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Comments (10)

lizleicester's picture

Simple and delicious. Served with steamed purple sprouting broccoli. Lots left for sandwiches, etc.

ten-a-penny's picture

This was surprisingly delicious! I happened upon it just because we ended up with ham and cabbage to be used up and leftover cream in the fridge. The best meal I've had for ages and great value. I cooked it in the slow cooker because we were out through the afternoon and finished ham off in the oven. Served with mash, adults had it with the mustard sauce (amazing!) And I made a quick gravy using the stock for the kids (demolished!). Leftovers were fab the next day for lunch in sandwiches and stock has been frozen to be used for a lentil soup. Amazingly tasty nutritious family recipe for those on a budget!

madfan's picture

Lovely. The mustard sauce makes this dish

fatsusie's picture

Not my usual choice of menu but I was more than pleasantly surprised! I assumed that the amount of English Mustard was a typo but whilst adding a teaspoon and tasting, adding another teaspoon and tasting etc etc, I would say that 3Tbsp is a fair approximation. I would make again and serve to guests!

Cats02's picture

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

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

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

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

kjbutche's picture

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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