Bacon and Cabbage

Ingredients

• 500 g Back Bacon
• 0.5 pcs Green Cabbage
• 500 g Potato
• 1 pcs Onion
• 2 pcs Bay Leaves
• 2 tsp Black Pepper
• 1.75 tsp Sea Salt
• 40 g Butter
• 20 g Plain Flour
• 250 ml Milk
• 10 g Parsley
• 1 tsp Dijon Mustard

Method

1. Thinly slice {green_cabbage} and {onion} so they cook evenly, then roughly chop {parsley}.
2. Place {back_bacon} in a deep saucepan with {bay_leaves}, {black_pepper} and enough water to cover. Bring to a bare simmer over low heat, skim if needed, then cook gently until the {back_bacon} is tender and fragrant. Lift out and keep warm, reserving the cooking liquid because it will enrich the sauce.
3. Put {potato} in a saucepan of cold salted water over medium-high heat. Bring to a gentle boil, then cook until the centres are fluffy when pierced. Drain well and return to the warm pan with a little {butter} and a pinch of {sea_salt}.
4. Add {green_cabbage} and {onion} to a wide pot with a ladle of the reserved bacon liquor and a small pinch of {sea_salt}. Cover and cook over medium-low heat until the {green_cabbage} is wilted, sweet and just tender, not dull. Finish with a grind of {black_pepper}.
5. Melt {butter} in a small saucepan over medium-low heat, stir in {plain_flour} and cook until it smells nutty but stays pale. Gradually whisk in {milk} and a little reserved bacon liquor, then simmer gently until smooth and lightly thickened. Stir in {parsley}, season with {sea_salt} and {black_pepper}, and whisk in {dijon_mustard} for gentle lift if using.
6. Slice the warm {back_bacon} thickly across the grain so it stays juicy and tender for serving.
7. Arrange the {potato}, {green_cabbage} and sliced {back_bacon} on warm plates. Spoon over the {parsley} sauce and finish with a final pinch of {black_pepper}. Serve at once while everything is hot and the sauce is silky.