Category Archives: Bacon Loin

Recipe: The Best Bacon and Cabbage

Bacon and Cabbage with Onion and Parsley Sauce served with Mashed Potato
Bacon and Cabbage with Onion and Parsley Sauce

Ingredients;

Approx 700g Bacon Loin
2 small pinches ground cloves
Handful brown sugar

1/2 head of white cabbage, finely sliced
1 teaspoon goose fat (or duck fat or butter)

Small white onion, finely diced
Handful fresh parsley, very finely chopped
2 heaped teaspoons plain flour
Knob of butter
Tablespoon cream

Serves 2

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OK, let’s be honest, this is not a quick recipe, but it is totally worth it, especially if you’re trying to impress someone!

Start by placing your bacon loin in a large saucepan and filling it with cold water until the bacon is covered. Get this on the heat and bring it to the boil. Once boiling, keep the pot covered and leave it at strong simmer for about an hour, ensuring that the water always covers the bacon.

After an hour, place the bacon loin in a baking tray and sprinkle on the ground cloves and sugar, mainly over the fat, but also on the meat as well. Reserve a mug full of the cooking water.

Heat your oven to 200 C and bake the loin for 45 mins.

While the bacon is in the oven, begin to prep the cabbage and sauce ingredients. These both take less than 20 mins to cook, so you don’t want to be starting too early.

Add your diced onion to a small frying pan with the butter and cook on a medium heat for about 5-10 mins, to soften, but not colour the onion. Next add the flour and stir until it vanishes. Begin to pour in the reserved cooking water about a tablespoon at a time, stirring constantly.

You want the sauce to be slightly thick, not too runny. Keep adding the reserved water as needed, stirring regulary. Adjust your heat so that it is just barely simmering. Right before serving, add the parsley and cream and stir well. Add salt and pepper if needed (taste it and see!)

With about 10 mins of cooking time left on the bacon, melt the goose fat in a large frying pan and add the cabbage. Give this a few mins on full heat, then reduce to about 3/4 heat. Keep stirring it regulary, it should brown, but not burn. Once it has taken on a good bit of colour, add some the reserved cooking water and keep stirring. The cabbage should absorb the liquids and keep taking on colour.

Rest the bacon for 5 mins before carving and serve with the cabbage and sauce (and mashed potatoes if you like).