🇮🇪 IrelandCatalog recipe · Munster
A boiled bacon joint carved into thick slices, served with cabbage wedges cooked in its broth and a milky parsley sauce spooned generously over both.
For 6 servings.
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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.
Return the joint to the pot with fresh water to cover, the onion, carrot, bay leaves and peppercorns; simmer gently, covered, for 1 hour.
Add the cabbage wedges to the pot for the final 12–15 minutes so they cook in the bacon broth.
Meanwhile melt the butter, whisk in the flour, cook 1 minute, then gradually whisk in the milk to a smooth sauce; simmer 5 minutes.
Stir a ladle of the bacon broth into the sauce, then fold in the chopped parsley.
Lift out the bacon and rest 5 minutes before carving into thick slices.
Serve the bacon and cabbage napped with parsley sauce, with boiled potatoes alongside.
Long before corned beef entered the picture, bacon and cabbage was the Sunday dinner across rural Ireland — a whole bacon joint simmered slowly, the cabbage cooked in the same salty water so nothing went to waste. Parsley sauce remains its non-negotiable partner.
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