BOILED CABBAGE RECIPE RECIPES

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BOILED BACON WITH CABBAGE & CARROTS RECIPE | BBC GOOD FOOD



Boiled bacon with cabbage & carrots recipe | BBC Good Food image

A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 2 hours 20 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 9

1.3kg piece smoked bacon
1 onion , peeled and studded with 6 cloves
large bunch herbs tied together, including bay, thyme and parsley stalks
1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
2 pointed cabbages , trimmed and each cut into 6 wedges
150ml stock , from the bacon
142ml pot double cream
3 tbsp English mustard
handful fresh curly parsley leave, chopped

Steps:

  • Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
  • While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
  • Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Nutrition Facts : Calories 694 calories, FatContent 57 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 36 grams protein, SodiumContent 4.51 milligram of sodium

BEST BOILED HAM AND CABBAGE RECIPE - FOOD.COM



Best Boiled Ham and Cabbage Recipe - Food.com image

There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 12

8 -12 lbs half ham or 8 -12 lbs smoked pork shoulder
6 -8 small onions, peeled
6 -8 small red potatoes, scrubbed
6 -8 carrots, peeled and cut in chunks
2 -3 parsnips, peeled and cut in chunks (optional)
1 -2 celeriac, bulbs peeled and cut in chunks (optional)
1 -2 turnips (optional) or 1 -2 rutabaga, peeled and cut in chunks (optional)
1 medium cabbage, cut in 6-8 wedges
12 -15 whole cloves
fresh ground black pepper
butter (optional)
cold water

Steps:

  • Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
  • Stud the ham with the whole cloves, distributing them evenly over the surface.
  • Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
  • Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
  • Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
  • Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
  • Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
  • Lift ham onto a platter and carve off a suitable number of servings for the meal.
  • Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

Nutrition Facts : Calories 1114, FatContent 36, SaturatedFatContent 12, CholesterolContent 315.1, SodiumContent 9297.9, CarbohydrateContent 51.1, FiberContent 11, SugarContent 13, ProteinContent 142

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