A traditional Irish favourite.
- 900 – 1350g collar of bacon
- 1 medium-sized cabbage
- Soak the bacon overnight in cold water.
- Remove and place in a pot, cover with fresh water and bring to the boil.
- Remove the scum, cover and simmer for 1hour 30minutes (or 30minutes per 450g/1lb).
- Cut cabbage into quarters and add to the pot.
- Cook slowly for about 20 minutes so that it's tender but still retains a slight bite.
- Drain well, and serve with potatoes boiled in their jackets.