Name: Traditional Irish Bacon, Cabbage & Parsley Sauce
Prep time: 20M
Cook time: 120M
Total time: 140M
Yield: 4 servings
Cuisine: Irish
Ingredients: 450G Irish Bacon; Small Head of Cabbage; Butter; Chicken or Veg Stock; Salt & Pepper; 6 Potatoes

Enjoy the comforting flavours of traditional Irish Bacon, Cabbage, and Parsley Sauce, served alongside mashed potatoes or crusty bread. It’s a delightful dish that embodies the essence of Irish cuisine.

Bacon, Cabbage & Parsley Ingredients

1 pound (450 grams) Irish bacon (back bacon or loin bacon)
1 small head of cabbage, thinly sliced
4 tablespoons butter
1 cup chicken or vegetable broth
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
2 cups beef broth
1 cup Guinness stout beer
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Salt and black pepper, to taste
Chopped fresh parsley, for garnish

For the Parsley Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 bunch fresh parsley, finely chopped
Salt and black pepper, to taste
Or alternatively, add Knorr’s Parsley Sauce to your next order.

For the Mashed Potatoes

4 Large Potatoes
1/2 cup Irish butter
1/2 cup whole milk
Salt & pepper

Instructions/Method Bacon & Cabbage

In a large pot, place the bacon and cover with water. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the bacon is cooked through. Drain the bacon and set it aside.
In the same pot, melt 2 tablespoons of butter over medium heat. Add the sliced cabbage and cook for about 5 minutes until it starts to wilt.
Pour in the chicken or vegetable broth and season with salt and black pepper. Cover the pot and simmer for about 15-20 minutes, or until the cabbage is tender.
While the cabbage is cooking, prepare the parsley sauce. In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour to make a roux and cook for a minute.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens. Add the chopped parsley and season with salt and black pepper.
Once the cabbage is tender, remove it from the pot and drain any excess liquid. Place the cooked cabbage in a serving dish.
Slice the cooked bacon and arrange it over the cabbage.
Pour the parsley sauce over the bacon and cabbage or serve it on the side.
Garnish with chopped fresh parsley.

Instructions/Method for Mashed Potatoes

Boil & Drain the Potatoes (Roughly 15-20 Minutes)
While the potatoes are draining, melt the Irish butter in a small saucepan over low heat. You want it to be warm but not boiling.
Return the drained potatoes to the pot. Using a potato masher or a potato ricer, mash the potatoes until they are smooth and lump-free. You can also use a hand mixer for an even creamier texture.
Pour the warm melted Irish butter over the mashed potatoes. Start with half of the milk or cream and add more as needed to achieve your desired consistency. Season with salt and pepper to taste.
Mix everything together until the butter and milk/cream are fully incorporated into the potatoes. Taste and adjust the seasoning, adding more salt and pepper if necessary.
Enjoy