4 lbs Irish boiling bacon
1 savoy cabbage, trimmed, quartered, and cored
4 tbsp unsalted butter
freshly ground black pepper, to taste
parsley sauce, for serving
Yukon gold potatoes, boiled, for serving
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat.
Cover bacon with hot water. Cover pot and simmer for about 1 hour until almost cooked through.
Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to the pot with bacon and continue cooking for 20 minutes more.
Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine.
Serve bacon and cabbage with parsley sauce and potatoes. Enjoy!
If bacon is very salty, a white froth will form on the surface of the water. In this case, discard water and start again. Repeat the process until no froth forms on the surface of the water; drain.
:
:
