Irish Bacon and Cabbage

Place 800 g of bacon in one piece into a large pot, pour in 2000 ml of cold water, bring to a boil and skim off the foam. If the bacon is very salty, drain off the first water after 5 minutes and cover with fresh water.

Add a peeled onion, 2 bay leaves and 6 black peppercorns. Reduce the heat to a gentle simmer, cover with a lid and cook for 70–80 minutes, until the meat is tender.

Peel 700 g of potatoes, cut any large ones in half and cook them in a separate pot of salted water for 20–25 minutes until tender.

About 20 minutes before the bacon is done, cut 900 g of cabbage into large wedges, keeping part of the core intact so the leaves don't fall apart. Add the cabbage to the pot with the bacon and cook for 15–20 minutes until tender but not mushy.

For the sauce, melt 50 g of butter in a saucepan, stir in 25 g of flour and cook for 2 minutes, stirring constantly.

Gradually whisk in 250 ml of milk and 250 ml of hot broth from the bacon, whisking well after each addition. Cook over medium heat for 4–5 minutes, until the sauce thickens; add 20 g of finely chopped parsley, salt and white pepper to taste.

Remove the bacon, let it rest for 5 minutes, then slice it. Drain the cabbage and potatoes, and arrange the vegetables and bacon on plates.

Serve hot, spooning the parsley-milk sauce over the bacon and cabbage.