Garth McColgan's recipe, with Parsley White Wine Sauce and Cinnamon, is sure to wow old fans of Ireland’s iconic dish and gain a few new ones.
- 700 g back bacon (one piece)
- 2 kg potatoes
- 1 head of cabbage
- 60 g butter
- 3 tblsp white flour (heaped)
- 200 ml white wine
- 200 ml cream
- 200 ml cooking liquid
- 4 tblsp fresh parsley (finely chopped)
- 10 cloves
- 1 onion (roughly chopped)
- 1 stick cinnamon
- 1 tsp coarse ground black pepper
- Place the bacon in the pot with the cloves and onion, cover with cold water.
- Bring to the boil and skim the white scum off the top. Simmer gently for 1 hour 10 minutes.
- Meanwhile, peel and wash potatoes and remove the centre stalk from the cabbage and wash.
- In a saucepan, gently heat the flour and butter together until you have a thick paste. Cook for 2 minutes. Add the cinnamon stick.
- Mix the wine, cream and cooking liquid together in a jug.
- Gradually add this mix to the flour and butter, keeping heat on medium, stirring constantly until all the liquid is used up. You should have a smooth thick sauce.
- Boil the potatoes in the bacon liquid for approximately 30 minutes, add the cabbage and cover.
- Cook for a further 10 minutes until the cabbage is tender.
- To serve, carve the bacon, drain the vegetables and stir the pepper and fresh parsley into the sauce. Serve with the potatoes and cabbage.