Traditional Irish Dish of Bacon and Cabbage with an Eastern European Twist

A new twist on a traditional meal.

Ingredients


  • 1 large jar of sauerkraut (900g when drained)
  • 1 onion-whole
  • 2 cloves of garlic (whole)
  • 6 juniper berries
  • fresh tarragon
  • cooked belly of pork (we used a hot smoked fillet called mazeikiu)
  • polish sausage

Method

  1. Drain a jar of sauerkraut into a sieve and rinse the cabbage under cold running water.
  2. Shake off the excess water from the cabbage.
  3. Pour 500ml of water or white wine or bullion in to a large saucepan and bring to the boil.
  4. Add the washed cabbage into the saucepan.
  5. Add the onion, juniper berries, garlic tarragon and a little salt.
  6. Cover the saucepan and allow simmer for 30 minutes.
  7. Check seasoning of the liquid and adjust accordingly with bullion or white wine.
  8. Reduce the heat, place the cured ham piece into the cabbage and ensure it is immersed in the cooking liquid.
  9. Add the sausage to the cabbage; ensure the sausage is immersed in the cooking liquid.
  10. To heat the meat through leave the meat sits in the liquid, on a very low heat.
  11. To serve
  12. Slice the meat over some cabbage and serve with some beetroot and horseradish salad and some boiled potatoes.

Notes:

Richard's tip: For more flavour add some bacon lardons when the cabbage is being cooked. As our meats were precooked it was not necessary to cook for a long period of time. I just needed to heat the meat through in the cabbage cooking liquid at the end of cooking.





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