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Irish Bacon and Cabbage With Mustard Sauce

2 lbs irish boiling bacon (such as Tommy Moloney's which can be ordered online.)
14 cups water, divided
12 ounces small red potatoes
4 medium carrots, cut into 1 inch pieces
1 (3 lb) cabbage, trimmed, cored and quartered
2 tablespoons butter (unsalted)
1 small onion (finely chopped)
1 garlic clove (minced)
23 cup dry white wine
2 teaspoons Dijon mustard (whole grain)
1 14 cups milk (2 %)
14 teaspoon black pepper (freshly ground)
18 teaspoon salt


Place the bacon in a large Dutch oven, cover with 8 cups of water. Bring to a boil, cover, reduce heat and simmer for 2 hours. Skim foam from liquid as necessary. Remove bacon from pan, cover and keep warm. Remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. Discard the remaining cooking liquid. Add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender, drain. Cut each cabbage quarter in half lenghtwise. Melt butter in a medium saucepan over medium heat.Add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. Stir in wine and mustard, cook 2 minutes. Add the reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil, cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut the bacon into 8 slices. Serve with vegetables and sauce.

Source: www.food.com