This is a perennial favourite and perhaps the most Irish of all dinners! I have amended the tradition slightly with the mustard sauce – but it is definitely worth the extra effort involved and much better then just scooping mustard out of a jar!
Traditional Bacon and Cabbage – Printer Friendly Download
- 1½ kg (3 lbs) loin of Bacon
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 teasp. peppercorns
For the topping:
- 1 tablesp. Irish mustard
- 1 tablesp. oven-dried breadcrumbs
- ½ tablesp. brown sugar
- Knob of butter
For the Mustard Sauce:
- 50g (2 oz) butter
- 25g (1 oz) flour
- 1 tablesp. mustard
- 250ml (½ pt) mixture cooking liquid and cream (½ & ½)
- 1 kg (2 lbs) cabbage, finely sliced
Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approx. 20 minutes per ½ kg (1 lb).
Set oven to Gas Mark 6, 200°C (400°F). Remove the joint from the saucepan. Reserve liquid.
Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and bread-crumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.
To Make the Sauce
Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream. Bring to the boil. Reduce the heat and simmer for 3-4 minutes. Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.
To Cook the Cabbage
In another saucepan cook the cabbage lightly with some of the cooking liquid. Drain well and toss in butter. Season to taste.
Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers