Irish Bacon and Cabbage with Parsley Mustard Sauce
Irish bacon and cabbage with parsley mustard sauce is a cozy, savory plate built for cool evenings and busy households, with tender simmered ham or boiling bacon, buttery sautéed cabbage, and a tangy mustard-parsley cream sauce.
Equipment
- Large heavy pot with lid
- Large wide skillet or sauté pan with lid
- Small or medium saucepan
- Whisk
- Cutting board
- Knife
- Instant-read thermometer (recommended)
Ingredients
For the simmered bacon or ham
- 750–900 g lightly salted ham or Irish-style boiling bacon 1.5–2 lb piece; rind on if possible
- 1 medium onion peeled and quartered
- 1 carrot cut into chunks
- 1 celery stalk cut into chunks (optional)
- 4–6 black peppercorns
- cold water to cover
For the buttery sautéed cabbage
- 1/2 green or Savoy cabbage about 500–600 g; cored and thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp bacon cooking liquid or water
- fine sea salt to taste
- freshly ground black pepper to taste
For the parsley mustard cream sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 240 ml whole milk plus a splash more if needed
- 60 ml bacon cooking liquid or low-sodium chicken broth
- 2–3 tsp Dijon mustard to taste
- 1 tsp wholegrain mustard optional, for texture
- 3 tbsp fresh flat-leaf parsley finely chopped
- fine sea salt to taste
- freshly ground black pepper to taste
To serve (optional but recommended)
- 500–700 g floury potatoes boiled or mashed
- fresh parsley extra chopped, for garnish
Instructions
- Start the bacon or ham. Place the ham or bacon in a large, heavy pot and cover with cold water by about 2.5 cm (1 inch). Add the onion, carrot, celery, and peppercorns.
- Bring to a simmer and manage the salt. Set the pot over medium-high heat and bring just up to a boil. If a thick white foam forms on top, carefully pour off the water, refill with fresh cold water, and return to the heat. Once it reaches a gentle simmer, reduce the heat to low so the surface barely moves.
- Simmer until tender. Cover the pot partially and cook for about 45–60 minutes, turning the bacon once or twice, until it is completely heated through and tender. As a guideline, allow roughly 20 minutes per 450 g (1 lb), but start checking earlier if your piece is on the small side.
- Check doneness. The meat should feel supple when you insert a fork, and an instant-read thermometer inserted into the center should read at least 63°C/145°F. Turn off the heat and let the bacon rest in the hot liquid while you cook the cabbage and make the sauce.
- Prep the cabbage while the bacon simmers. Remove any tough outer cabbage leaves. Quarter the cabbage, cut out the core, then slice each wedge into thin shreds, about 5 mm (1/4 inch) wide. Rinse and drain well.
- Start the sautéed cabbage. About 15 minutes before the bacon is done, set a large wide skillet (or sauté pan) over medium heat. Melt the butter until foamy, then add the sliced cabbage with a pinch of salt.
- Cook the cabbage until tender with a bit of bite. Toss the cabbage in the butter, then add the bacon cooking liquid or water. Cover with a lid and cook for 5–7 minutes, stirring once or twice, until the cabbage is wilted and turning tender.
- Finish the cabbage. Remove the lid and continue cooking for another 3–5 minutes, stirring occasionally, until most of the liquid has evaporated and the cabbage is glossy and lightly buttery. Taste and season with more salt and pepper as needed. Keep warm on low heat.
- Make the roux for the sauce. In a small or medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk to make a paste. Cook, whisking frequently, for 1–2 minutes to remove the raw flour taste, but don’t let it brown deeply.
- Add the liquids gradually. Whisk in the milk a little at a time, letting the mixture smooth out before each addition. Then whisk in the bacon cooking liquid or broth. Bring to a gentle simmer, whisking, until the sauce thickens enough to lightly coat the back of a spoon, 3–5 minutes.
- Flavor the sauce. Turn the heat to low. Whisk in the Dijon mustard and, if using, the wholegrain mustard. Stir in the chopped parsley. Taste and season with salt and plenty of black pepper. If the sauce seems too thick, loosen with a spoonful or two of additional milk.
- Hold the sauce gently. Keep the sauce on the lowest heat so it stays warm without boiling. Give it a stir now and then to prevent a skin from forming.
- Slice the bacon. Lift the bacon from its cooking liquid and place it on a cutting board. Trim off the thick rind if present, leaving a thin layer of fat if you enjoy it. Slice the meat across the grain into thick slices.
- Plate the dish. Spoon a generous bed of buttery cabbage onto each plate. Add a few slices of bacon or ham, then ladle some of the warm parsley mustard cream sauce over the top. Serve immediately with boiled or mashed potatoes on the side.
Nutrition
Calories: 620kcalCarbohydrates: 34gProtein: 38gFat: 36gSaturated Fat: 18gCholesterol: 120mgSodium: 1650mgPotassium: 980mgFiber: 6gSugar: 8gVitamin A: 3200IUVitamin C: 85mgCalcium: 180mgIron: 3.5mg
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