Boiled bacon with cabbage & carrots
- Preparation and cooking time
- 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!
For the mustard sauce
- 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.
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.