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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 13g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1g
  • Protein: 25.2g
  • Carbohydrate: 24.9g
  • Fiber: 5.5g
  • Cholesterol: 76mg
  • Iron: 1.6mg
  • Sodium: 909mg
  • Calcium: 175mg

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. 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. 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. 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. 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.
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