- 2 pounds Irish boiling bacon (such as Tommy Moloney's)
- 14 cups water, divided
- 12 ounces small red potatoes
- 4 medium carrots, cut into 1-inch pieces
- 1 (3-pound) cabbage, trimmed, cored, and quartered
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2/3 cup dry white wine
- 2 teaspoons whole-grain Dijon mustard
- 1 1/4 cups 2% reduced-fat milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- calories 305
- fat 13 g
- satfat 5.3 g
- monofat 5.5 g
- polyfat 1 g
- protein 25.2 g
- carbohydrate 24.9 g
- fiber 5.5 g
- cholesterol 76 mg
- iron 1.6 mg
- sodium 909 mg
- calcium 175 mg
How to Make It
Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.
Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.
Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.