Bacon and Buttered Cabbage with Proper Parsley Sauce

⏱ 90 min · Serves 4

A true Irish comfort classic: gently simmered bacon loin, sweet buttered cabbage cooked in the bacon broth, and a glossy parsley sauce made from the same pot. Simple, generous and deeply satisfying.

Per serving: 675 kcal · 52.0g protein · 24.0g carbs · 42.0g fat

Ingredients

• 1.2 kg unsmoked bacon loin joint (or gammon joint)
• 1 bay leaf
• 6 black peppercorns
• 1 onion, halved
• 1 medium head Savoy or spring cabbage (about 900 g), cored and shredded
• 60 g butter
• Freshly ground black pepper
• 40 g butter (for the sauce)
• 40 g plain flour
• 300 ml whole milk
• 200 ml reserved bacon cooking liquid
• 1 tsp Dijon mustard
• 1 large handful flat-leaf parsley (about 25 g), finely chopped
• 2 tbsp cream (optional)
• Salt, to taste

Method

1. Put the bacon joint in a large pot, cover with cold water and bring to the boil. Drain off this first water (it removes excess salt), then cover again with fresh cold water.
2. Add the bay leaf, peppercorns and onion halves. Bring back to a simmer and cook gently, covered, for about 60 minutes (roughly 45 minutes per kg), topping up with water if needed.
3. Lift the bacon onto a board, cover loosely with foil and rest. Strain the cooking liquid and keep 200 ml for the sauce; keep a ladleful more for the cabbage.
4. For the sauce, melt 40 g butter in a saucepan, stir in the flour and cook for 1-2 minutes without colouring. Gradually whisk in the milk, then the 200 ml bacon liquid, until smooth.
5. Simmer the sauce for 5 minutes, stirring, until it coats the back of a spoon. Stir in the mustard, cream if using, and the parsley. Season with pepper and only a little salt (the bacon liquid is salty). Keep warm.
6. Meanwhile, melt 60 g butter in a wide pan with a ladleful of the bacon liquid. Add the shredded cabbage, cover and cook over a high heat for 5-6 minutes, tossing often, until just tender and still bright.
7. Slice the bacon thickly, trimming any excess fat. Pile the buttered cabbage onto warm plates, lay the bacon on top and pour over plenty of parsley sauce. Grind over black pepper and serve.