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home > recipes > meat > traditional irish bacon and cabbage with parsley sauce
from Tipperary, Ireland St. Patrick's Day recipes coming around! 1 slab bacon (1 1/4 - 2lb) 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 1lb 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 METHOD: 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

Traditional Irish Bacon and Cabbage with Parsley Sauce


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keyword: traditional
keyword: irish
keyword: bacon
keyword: cabbage
keyword: parsley
keyword: sauce
ethnicity: irish
recipes for meat
recipes by rcoen
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(posted March 1, 2004)

from Tipperary, Ireland

St. Patrick's Day recipes coming around!

1 slab
bacon (1 1/4 - 2lb)
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 1lb 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

METHOD:
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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