You can never go wrong with a classic.
Ingredients
- About 700g collar bacon, rinsed under cold running water for one hour.
- 2 heads sweetheart of hipsi cabbage - cut into 1/4's and washed
- 1 head turnip - cut into wedges
- 50g butter
- freshly ground pepper
- Parsley Sauce, recipe to follow
- 12 floury potatoes such as Kerr Pinks
Method
- In a large pot cover the rinsed bacon in cold water and bring slowly to the boil. Once the bacon comes to the boil, drain all the water and cover again with cold water. Bring to the boil again and once boiling turn the bacon down to a nice rolling boil. It will take approx 1.5 to 1.75 hours to cook the bacon.
- Trim the outer leaves from the cabbage and cut it into quarters. Discard the outer leaves. Peel and cut the turnip into nice large wedges. About 30 minutes before the bacon is cooked, add the turnip wedges to the water in which the bacon is boiling. 10 minutes after that add the cabbage quarters. Stir, cover and continue to cook gently until the turnip, cabbage and bacon are cooked.
- Remove the turnip from the cooking water and dry on paper. In a frying pan melt the butter and add the wedges of turnip. Cook until nice and caramelised. Season with salt and freshly ground pepper.
- Take the bacon out and allow to rest in a warm place. Strain the cabbage and keep 300mls of the cooking water for the parsley sauce. It should not be salty as we have rinsed the bacon before cooking. Add a knob of butter to the cabbage. Season with salt and freshly ground pepper. Serve the bacon with the cabbage, turnip, parsley sauce and floury potatoes. I always love to melt cold butter on top of the floury potatoes too.
