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Bookmark Recipe

Traditional Bacon and Cabbage with Mustard Sauce

This is comfort food at its best

4-6 people
1 h 20 min

Ingredients

    • 1½kg loin of bacon
    • 1 carrot
    • 2 celery sticks
    • 2 leeks
    • 1 teasp. peppercorns
    • 1kg cabbage, finely sliced
    • 1 tablesp. butter

    Topping

    • 1 tablesp. mustard
    • 1 tablesp. oven-dried breadcrumbs
    • ½ tablesp. brown sugar
    • Knob of butter
  • Mustard Sauce

    • 50g butter
    • 25g flour
    • 1 tablesp. mustard
    • 250ml mixture cooking liquid and cream 

Bacon and Cabbage

    • 1½kg loin of bacon
    • 1 carrot
    • 2 celery sticks
    • 2 leeks
    • 1 teasp. peppercorns
    • 1kg cabbage, finely sliced
    • 1 tablesp. butter

    Topping

    • 1 tablesp. mustard
    • 1 tablesp. oven-dried breadcrumbs
    • ½ tablesp. brown sugar
    • Knob of butter

Mustard Sauce

  • Mustard Sauce

    • 50g butter
    • 25g flour
    • 1 tablesp. mustard
    • 250ml mixture cooking liquid and cream 

Method

Copy Text

Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.

Set oven to Gas Mark 6, 200ºC (400ºF).

Remove the joint from the saucepan. Reserve liquid.

Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.

To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream.

Bring to the boil. Reduce the heat and simmer for 3-4 minutes.

Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.

To Cook the Cabbage: Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid.

Bring to the boil.  Reduce to a simmer and cook for 2-3 minutes. Drain well and toss in butter. Season to taste.

Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.

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Method

Copy Text

Place the joint in a large saucepan. Add chopped vegetables and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.

Set oven to Gas Mark 6, 200ºC (400ºF).

Remove the joint from the saucepan. Reserve liquid.

Remove the rind and score the fat. Place the joint on a roasting dish. Spread with mustard and breadcrumbs, sugar and a knob of butter. Place in the oven for 15-20 minutes.

To Make the Sauce: Melt the butter, add the flour and mustard. Cook for a minute or two. Whisk in the cooking liquid and cream.

Bring to the boil. Reduce the heat and simmer for 3-4 minutes.

Taste for seasoning. The sauce should have the consistency of thin cream. Keep warm.

To Cook the Cabbage: Place the cabbage in a saucepan and barely cover with some of the reserved cooking liquid.

Bring to the boil.  Reduce to a simmer and cook for 2-3 minutes. Drain well and toss in butter. Season to taste.

Slice the bacon and serve on the bed of cabbage, a little of the mustard sauce and of course floury potatoes.