Irish Bacon And Cabbage With Mustard Sauce

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 lbs irish boiling bacon (such as tommy moloney's which can be ordered online.)
• 14 cups water, divided
• 12 ounces small red potatoes
• 4 medium carrots, cut into 1 inch pieces
• 1 (3 lb) cabbage, trimmed, cored and quartered
• 2 tablespoons butter (unsalted)
• 1 small onion (finely chopped)
• 1 garlic clove (minced)
• 2/3 cup dry wine
• 2 teaspoons dijon mustard (whole grain)
• 1 1/4 cups milk (2 %)
• 1/4 teaspoon black pepper (freshly ground)
• 1/8 teaspoon salt

Recipe

• 1 place the bacon in a large dutch oven, cover with 8 cups of water. bring to a boil, cover, reduce heat and simmer for 2 hours. skim foam from liquid as necessary.
• 2 remove bacon from pan, cover and keep warm. remove 1 1/4 cups of cooking liquid from pan, reserve for mustard sauce. discard the remaining cooking liquid.
• 3 add red potatoes, carrots and cabbage to pan, cover with the remaining 6 cups of water. bring to a boil. cover and simmer 20 minutes or until vegetables are tender, drain. cut each cabbage quarter in half lenghtwise.
• 4 melt butter in a medium saucepan over medium heat.add onion and garlic, cook for 3 minutes or until tender, stirring occasionally. stir in wine and mustard, cook 2 minutes. add the 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.
• 5 cut the bacon into 8 slices. serve with vegetables and sauce.