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.