Wed, 2 July 2025
Bacon and Cabbage
Serves 4-6
Ingredients:
Ingredients:
1. Cover bacon in cold water in a large pot, add the aromatics and bring to a slow boil. Cook until 69°C when probed (approx. 35-45 minutes depending on the size).
2. Cut your potatoes into large even pieces and steam until soft. Set aside with a lid covering them over the steaming water to keep them hot.
3. Pre-heat the oven to 220°C when the bacon is nearly ready, allow about 5-10 minutes to heat the oven.
4. Remove bacon from the water and allow it to slightly steam dry on a cooling rack with parchment under on an oven tray. Once dry, coat the fat with honey & brown sugar and transfer to the preheated oven's middle shelf.
5. Change the oven setting to oven/grill, reduce the heat to 180°C and bake until the sugar turns golden and crispy.
6. While the bacon is browning, strain some bacon cooking water, adjust the seasoning and blanch the cabbage in a strainer.
7. Melt the butter on a medium heat in a small pot, strain the cabbage when cooked and add it to the butter.
8. Season cabbage, squeeze over some lemon juice and a good grating of fresh nutmeg. Stir it through & put a lid on and set aside but keep warm.
9. Warm the white sauce with cream and a little cooking liquid from the bacon. Add the parsley and adjust the seasoning and keep warm.
10. In a medium pot with a lid, melt your butter for the potatoes on a medium heat, add the parsley once melted and then the warm potatoes.
11. Season and cover with a lid. Give them a shake to coat the potatoes in the parsley butter and slightly rough them up a bit
12. Plate the bacon by slicing two pieces of bacon per person, some potatoes, warm cabbage and lastly the homemade parsley sauce.
