Irish Bacon and Cabbage with Parsley Sauce
Local name: Bagún agus cabáiste
In short: A cured pork joint boiled until tender, served with soft green cabbage, boiled potatoes and a creamy parsley sauce, as in an Irish Sunday dinner. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 2 h 10 min
- Resting
- 4 h 15 min
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 530 kcal
Bacon and cabbage is the dish many Irish people name as their national meal: a cured pork joint boiled slowly until tender, then served with soft green cabbage, floury potatoes and a jug of parsley sauce. The cooking liquid flavors the cabbage, and any leftover meat turns up in sandwiches and soups. Choose a mild-cure joint and soak it first if the butcher says it is salty.
Instructions
- If the bacon is salty, soak it in cold water for 4 hours or overnight, changing the water once. Drain.
- Put the bacon, onion, carrots, peppercorns and bay leaves in a large pot. Cover with cold water, bring to a boil, skim off the foam and reduce to a gentle simmer.
- Cook, covered, for about 1 hour 45 minutes, until the bacon is tender and the center reaches at least 71°C (160°F).
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes, until tender. Drain and keep warm.
- For the sauce, melt the butter in a small pan, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes until smooth and thick. Stir in the parsley and white pepper.
- Lift the bacon onto a board, cover with foil and rest for 15 minutes. Add the cabbage wedges to the simmering cooking liquid and cook for 8 to 10 minutes, until tender.
- Carve the bacon into thick slices. Serve with the cabbage, potatoes and parsley sauce.
Tips
- Ask the butcher for an unsmoked, mild-cure bacon joint. If the cooking liquid tastes very salty, cook the cabbage in fresh water instead.
- Strain the cooking liquid and dilute it with water to make a base for pea or lentil soup the next day.
Questions and answers
Is Irish bacon and cabbage the same as corned beef and cabbage?
No. Irish bacon is cured pork, usually loin or collar. Corned beef and cabbage is the Irish-American version, and it uses salted beef brisket.
Which cut of bacon is best?
A boneless loin or collar joint. Loin is leaner, while collar is richer and more forgiving. Smoked joints work but change the flavor.
What can I do with leftover boiled bacon?
Slice it cold for sandwiches, dice it into potato soup or fry it with eggs the next morning.
How long does it take to make Irish Bacon and Cabbage with Parsley Sauce?
About 2 h 30 min in total: 20 min of preparation and 2 h 10 min of cooking.
How many calories are in Irish Bacon and Cabbage with Parsley Sauce?
About 530 kcal per serving, with 42 g of protein, 47 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 530 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 47 g |
| Fat | 19 g |
| Fiber | 8 g |
| Sugar | 14 g |
| Sodium | 1900 mg |
Estimated values, calculated from the ingredients.
