Bacon, but with a twist. A scrumptious wine, cinnamon and parsley sauce on the side.

  • Irish

Bacon & Cabbage with Parsley Sauce

Recipe Information

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700g Back Bacon (one piece)

2 kg Potatoes

1 head of Cabbage

60g Butter

3 tbsp White Flour, heaped

200ml White Wine

200ml Cream

200ml cooking liquid

4 tbs Fresh Parsley, finely chopped

10 Cloves

1 Onion, roughly chopped

1 stick Cinnamon

1 tsp coarse Ground Black Pepper


Place the bacon in the pot with the cloves and onion, cover with cold water.

Bring to the boil and skim the white scum off the top.

Simmer gently for 1 hour 10 minutes.

Meanwhile, peel and wash potatoes; remove the centre stalk from the cabbage and wash.

In a saucepan, gently heat the flour and butter together until you have a thick paste.

Cook for 2 minutes.

Add the cinnamon stick.

Mix the wine, cream and cooking liquid together in a jug.

Gradually add this mix to the flour and butter, keeping heat on medium, stirring constantly until all the liquid is used up.

You should have a smooth thick sauce.

Boil the potatoes in the bacon liquid for approximately 30 minutes, add the cabbage and cover.

Cook for a further 10 minutes until the cabbage is tender.

To serve:

Carve the bacon, drain the vegetables and stir the pepper and fresh parsley into the sauce.

Serve with the potatoes and cabbage.