English garden salad
A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd
Boiled bacon with cabbage & carrots
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 1.3kg piece smoked bacon
- 1 onionpeeled and studded with 6 cloves
- large bunch herbstied together, including bay, thyme and parsley stalks
- 1 bunch new-season carrots(about 12 in total), scrubbed and trimmed
- 2 pointed cabbagestrimmed and each cut into 6 wedges
For the mustard sauce
- 150ml stockfrom the bacon
- 142ml pot double cream
- 3 tbsp English mustard
- handful fresh curly parsleyleave, chopped
Nutrition: per serving
- kcal694
- fat57g
- saturates23g
- carbs9g
- sugars8g
- fibre3g
- protein36g
- salt4.51g
Method
step 1
Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
step 2
While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
step 3
Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.
