Bacon and Cabbagewith Parsley Sauce

Name: Bacon and Cabbagewith Parsley Sauce
Cuisine: Irish
Ingredients: 2.25 kg (5 lb) pork loin, collar or streaky bacon with rind on (smoked or unsmoked); 2.25 kg (5 lb) pork loin, collar or streaky bacon with rind on (smoked or unsmoked); 2.25 kg (5 lb) pork loin, collar or streaky bacon with rind on (smoked or unsmoked); 1 Savoy cabbage or 2 spring cabbages; 1 Savoy cabbage or 2 spring cabbages; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; steamed turnip with a knob of butter, to serve (optional); 600 ml (1 pint) milk; 1 fresh thyme sprig; ½ onion, sliced; handful of fresh flat-leaf parsley, leaves finely chopped and stalks reserved; 25 g (1 oz) butter; 25 g (1 oz) butter; 25 g (1 oz) butter; 25 g (1 oz) plain flour

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

If your bacon is very salty, there will be a white froth on top of the water, in which case it’s better to discard the water and start again. It can be necessary to change the water several times, depending on how salty the bacon is. Choose a joint with a nice covering of fat for the best flavour. Any leftovers are delicious reheated – simply arrange in a roasting tin with a splash of water and cover with foil, then pop into a preheated oven at 180°C (350°F/gas mark 4) for 10–15 minutes, un

Ingredients

Europe
Ireland
Main course

Ingredients

Method