Digbeth Bacon and Cabbage
Tender boiled bacon served with tender Savoy cabbage and a rich, velvety English parsley sauce.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •large lidded saucepan
- •small saucepan
- •whisk
- •slotted spoon
- •carving knife
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 38 g
- carbs
- 16 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Place the bacon joint into a large saucepan and cover completely with cold water.
- 2
Bring the pot to the boil on the hob, then discard the water to remove excess salt.
- 3
Refill the pan with fresh cold water to cover the joint.
- 4
Add the onion, carrots, peppercorns, bay leaves, and parsley stems.
- 5
Cover with a lid and simmer gently over low heat for 80 minutes.
- 6
Add the cabbage wedges to the pan and simmer for a further 15 minutes.
- 7
Melt the butter in a small saucepan over medium heat and stir in the plain flour.
- 8
Gradually whisk in the milk and 150 ml of hot cooking liquor until smooth.
- 9
Simmer the sauce for 3 minutes, then stir in the chopped parsley leaves.
- 10
Carve the bacon into thick slices and serve warm with the cabbage and sauce.
Chef's tips
Blanching the bacon first removes excess saltiness without diminishing its deep cured flavour. Always ladle some of the aromatic cooking liquor directly into your white roux for the ultimate flavourful parsley sauce.
Ingredient substitutions
- unsmoked bacon collar → mild unsmoked gammon joint
- Savoy cabbage → spring greens or pointed Hispi cabbage
- plain flour → gluten-free plain white flour blend
Storage
Store sliced bacon, cabbage, and sauce separately in airtight containers in the fridge for up to three days.
Reheating
Reheat the bacon and cabbage gently in a splash of water on the hob, and warm the sauce in a small pan over low heat.
Common mistakes to avoid
- •Skipping the initial water blanch, which can result in an overly salty dish.
- •Boiling the bacon too aggressively rather than simmering, making the meat tough.
- •Overcooking the cabbage until it loses its vibrant green colour.
Serving suggestions
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