In the spirit of this month’s St. Patrick’s celebrations, we’ve chosen this simple yet delicious Irish classic that’s sure to be a hit with all that try it. Here’s our recipe on how to make it.
INGREDIENTS
• 2kg pork loin, collar or streaky bacon
• 1 whole savoy cabbage
• 90g Kerrygold butter
• 500ml full fat milk
• 40g plain flour
• 4 tbspn finely chopped parsley
• Salt & pepper to taste
METHOD
1. In a large pot add the bacon and cover with cold water, bringing slowly to the boil. Cover with a lid and boil for approx. 20 minutes.
2. In the meantime, trim the outer leaves of the cabbage, quarter and remove the core. Slice the quarters into thin shreds.
3. Add to the pot with the bacon, stir and cover. Leave to boil for approx. 1hour and 45 minutes.
4. Remove the bacon from the pot and cut into portions for however many guests you are cooking for. Strain the cabbage and return to the pot with 50g of butter until melted. Season with salt & pepper to taste.
5. Serve with boiled or mashed potatoes.
PARSLEY SAUCE
To make the parsley sauce, melt 40g of butter in a sauce pan over medium heat. Stir in the flour and cook for 1-2 minutes, stirring continuously.
Gradually stir in the milk one-third at a time, making sure that all of the milk has been absorbed before adding more. Simmer gently for 5 minutes, season with salt, pepper and the parsley.
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