- 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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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.