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Boiled Bacon with Cabbage

In Ireland every family has fond memories of Sunday Lunch with Bagún agus Cabáiste (Boiled Bacon and Cabbage). Passed down through generations. We like ours served with a generous dollop of English Mustard.

Ingredients: Boiled Bacon with Cabbage

  • 1.3kg smoked bacon
  • 1 onion
  • large bunch herbs tied with string (parsley, bay, thyme)
  • 2 pointed cabbages, trimmed and each cut into 6 wedges
  • 150ml stock from the bacon
  • 142ml double cream
  • 3 tbsp English Mustard
  • 3 sprigs curly parsley leaves, chopped


  1. Place the bacon in a stockpot with the onion and herbs, then cover with water.  Bring to a simmer, then cook for 45 minutes, topping up with water if needed.  Add the carrots, then continue to cook for 15 minutes.  Ladle 150ml stock into a smaller saucepan and set aside.  Add the cabbage wedges to the stockpot, then continue to cook everything for another 10 - 15 minutes until the cabbage is tender, but not overcooked.
  2. While everything is having its final cooking, make the sauce.  Pour the cream into the 150ml stock and bring to the boil. Simmer for a few minutes, then whisk in the mustard and parsley. Season with salt and pepper to taste.
  3. Remove the meat from the stock, then carve into thick slices.  Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock.  Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

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