Bacon & Cabbage
Posted
Mon, 04/28/03
It may be my Irish blood, but I truly love Bacon & Cabbage. My husband (who is 100% Hispanic), is not really thrilled with the dish. He'll eat it, but it's not something he would typically ask for. Cultural heritage has much to do with our tastes in food. It goes back to what each person is raised with. Familiarity is a great comfort.
I prepared Bacon & Cabbage last Sunday. I was in utter heaven. Wilbert, on the other hand, supplemented the dish with two slices of bread and leftover chicken. It behooves me to think he'd need any accompaniments with the glorious dish, but to each his own.
Bacon & Cabbage
2 LBS bacon
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. 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 the cabbage; season to taste with salt and black pepper. Chop cabbage into pieces. Mix in butter. Peel the potatoes; add to a large cooking pot and boil in salted water until tender but not over-soft (or cook in microwave). Chop potatoes into bite-sized pieces and add to the cabbage/bacon mix. Top with parsley and stir well. Serve.
Good Eats!
Tags: Ireland
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