Boiled bacon with cabbage & carrots

Boiled bacon with cabbage & carrots

  • Rating: 5 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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!

  • Freezable
Nutrition: per serving
NutrientUnit
kcal694
fat57g
saturates23g
carbs9g
sugars8g
fibre3g
protein36g
salt4.51g
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Ingredients

For the mustard sauce

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.9 ratings
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