Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from Forgotten Skills of Cooking by Darina Allen.
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Ingredients
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4 pounds Irish boiling bacon
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1 Savoy cabbage, trimmed, quartered, and cored
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4 tablespoons unsalted butter
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Freshly ground black pepper
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Boiled Yukon gold potatoes, for serving
Directions
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Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
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Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
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Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
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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.