BOILED BACON WITH CABBAGE & CARROTS RECIPE | BBC GOOD FOOD
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
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
BOILED BACON WITH CABBAGE & CARROTS RECIPE | BBC GOOD FOOD
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
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
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