Traditional Irish Bacon and Cabbage with Parsley Sauce
 
 
submitted by rcoen 
from tipperary, ireland 
 
st. patrick's day recipes coming around! 
 
1   slab bacon (1 1/4 - 2 lb)
1/2   green cabbage and 1/2 white cabbage
8   potatoes (peeled)
  salt and pepper
 
remove slab bacon from plastic bag. cover with cold water. bring to boil 
and 
drain. cover with fresh 
cold water. bring to boil and then simmer for 25 minutes per 1 lb plus 25 
minutes over. remove outer 
leaves of cabbage. cut in half, add to the saucepan and simmer for the 
last 20 
minutes. remove bacon 
to chopping board and carve into thin slices. drain cabbage, season with 
salt & 
pepper, chop and add 
a knob of butter. serve the bacon with the cabbage and boiled potatoes and 
parsley sauce. 
 
  parsley sauce:
1/4 cup  butter
3 Tbsp  flour
1/4 cup  cabbage stock
1-1/4 cup  milk
1/2 cup  finely chopped parsley
  pepper
 
melt butter in saucepan and stir in flour to make roux. cook without 
browning over medium heat for 1 or 2 minutes. gradually add cabbage stock, 
then milk. bring to boil and stir for a few minutes. add parsley and 
season to taste with pepper. makes about two and a half cups. serves 4 
 
 
http://www.simpleinternet.com/recipes/ international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 8540) Mirror: rec.food.recipes: Sun, Mar 7, 2004


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