Irish Bacon and Cabbage with Mustard Sauce

Photo: Jonny Valiant; Styling: Pam Morris
This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.

Yield:

8 servings (serving size: 3 ounces bacon, 1 cabbage wedge, 1/2 cup carrot, about 1 1/2 ounces potato, and 1/4 cup sauce)

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

Note:

Margaret M. Johnson,

March 2010