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Bacon And Cabbage

Bacon And Cabbage
Ireland
⏱ — min. Serves: —

Ingredients

  • 5 pounds (700g) bacon joint or pork belly (bone-in or boneless)
  • 1 medium head of cabbage (cut into wedges)
  • 4 large potatoes (peeled and cut into chunks)
  • 4 carrots (peeled and cut into chunks)
  • 1 onion (chopped)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil (for frying, optional)
  • 1/4 cup fresh parsley (chopped, for garnish)
  • 1/2 cup white or yellow mustard (for serving, optional)

Instructions

Cook the Bacon

In a large pot, place the bacon joint and cover with cold water. Add the bay leaves, black peppercorns, and salt.

Bring to a boil over medium-high heat. Reduce heat to low and simmer for 1.5 to 2 hours, or until the bacon is tender and easily pulls apart.

Remove the bacon from the pot and let it rest on a plate. Reserve the cooking liquid.

Prepare the Vegetables

Add the potatoes, carrots, and onion to the pot with the reserved cooking liquid. Bring to a boil and cook for about 15 minutes.

Add the cabbage wedges to the pot and cook for an additional 10-15 minutes, or until all the vegetables are tender.

Prepare the Bacon

If you like a crispy bacon crust, heat the vegetable oil in a skillet over medium-high heat.

Slice the cooked bacon into serving pieces and sear in the skillet for a few minutes on each side until golden and crispy.

Serve

Arrange the vegetables and bacon on a large serving platter. Garnish with fresh parsley.

Enjoy your meal!