Bacon and Cabbage

Method

1. 1

   Place the bacon joint in a large pot, cover with cold water, bring to a boil, then drain and discard the water.

   💡 This first boil-and-drain washes off surface salt — skipping it leaves the finished bacon too salty to eat plain.

2. 2

   Return the joint to the pot with fresh water to cover, the onion, carrot, bay leaves and peppercorns; simmer gently, covered, for 1 hour.

3. 3

   Add the cabbage wedges to the pot for the final 12–15 minutes so they cook in the bacon broth.

4. 4

   Meanwhile melt the butter, whisk in the flour, cook 1 minute, then gradually whisk in the milk to a smooth sauce; simmer 5 minutes.

5. 5

   Stir a ladle of the bacon broth into the sauce, then fold in the chopped parsley.

6. 6

   Lift out the bacon and rest 5 minutes before carving into thick slices.

7. 7

   Serve the bacon and cabbage napped with parsley sauce, with boiled potatoes alongside.