Boiled bacon with cabbage & carrots

Boiled bacon with cabbage & carrots

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(9 ratings)

Prep: 20 mins Cook: 2 hrs

More effort

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


  • 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 cabbages, 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


  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, questions and tips

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krysjude's picture
1st Sep, 2019
A great dish for two with leftover meat for sandwiches. I use 1/2 English 1/2 whole grain mustard as I’m not a mustard lover but husband is.
11th Jan, 2018
It's a keeper! I did bring the bacon to the boil, refreshed the water and then began the recipe out of habit with a smoked piece of meat but I would try without this next time. Lovely sauce! I recommend it!
14th Apr, 2016
Simple and delicious. Served with steamed purple sprouting broccoli. Lots left for sandwiches, etc.
4th Apr, 2016
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
11th Jun, 2015
Lovely. The mustard sauce makes this dish
15th Jan, 2015
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!
15th Feb, 2012
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!
30th Mar, 2011
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
29th Oct, 2010
The whole family love this - but without the mustard cream sauce. We also love the leftovers for the next day!
24th Oct, 2009
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


30th Jul, 2016
Just reading the reviews. They all appeared to like it, so why only 4 stars? Just asking.
goodfoodteam's picture
16th Aug, 2016
Hi there, some people may have rated the recipe without commenting so this may explain why. Four out of five and positive comments are hopefully a good indicator.
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