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Bacon & Cabbage
2 LBS bacon
8 potatoes, peeled & quartered
1 C baby carrots, peeled
1/2 head green cabbage
1/2 head white cabbage
Salt & black pepper to taste
3 TBS butter
1 TBS parsley or dried dill weed
In a large cooking pot, cover the bacon with cold water and bring to a boil. Drain. Cover with fresh cold water, and bring to a boil again. Simmer for about thirty to thirty-five minutes. Drain. Add peeled and quartered potatoes and peeled carrots to large cooking pot and cover with water; lightly boil for about twenty minutes. Remove the outer leaves of the cabbage; cut the cabbage heads in half. Return to the pot and simmer for at least twenty minutes. Remove the bacon to a chopping board; carve into thin slices. Drain potatoes, carrots and the cabbage; season to taste with salt and black pepper. Chop cabbage into pieces. Mix in butter with parsley or dried dill weed. Serve.
*Bacon & Cabbage images (C) Shenanchie (2017). Click on image above to view larger size in a new window.
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