Ingredients
4 lbs Irish boiling bacon
1 savoy cabbage, trimmed, quartered, and cored
4 tbsp unsalted butter
freshly ground black pepper, to taste
parsley sauce, for serving
Yukon gold potatoes, boiled, for serving
Preparation
Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat.
Cover bacon with hot water. Cover pot and simmer for about 1 hour until almost cooked through.
Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to the pot with bacon and continue cooking for 20 minutes more.
Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine.
Serve bacon and cabbage with parsley sauce and potatoes. Enjoy!
