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 tablespoons flour
1/4 cup cabbage stock
1 1/4 cups 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


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