Traditional Bacon & Cabbage
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Serves 4-6
Ingredients: 1½ Kg (3lbs) Cullens Quality Butchers’ loin of Bacon.
1 carrot.
2 celery sticks.
2 leeks.
1 teaspoon peppercorns.
Topping:
1 tablespoon mustard.
1 tablespoon breadcrumbs.
½ tablespoon brown sugar.
Knob of butter.
Mustard Sauce:
50g (2oz) butter.
25g (1oz) flour.
1 tablespoon mustard.
250ml (1/2pt) – mixture of the cooking
liquid
and cream. (125ml of each).
1kg ( 2lbs) of cabbage, finely sliced.
To Cook: 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, 200ºC (400ºF). 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 breadcrumbs, 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, some floury potatoes.
