Irish Bacon and Cabbage with Mustard Sauce

2014-03-16T00:00:00Z Irish Bacon and Cabbage with Mustard Sauce
March 16, 2014 12:00 am

2 pounds Irish boiling bacon (such as Tommy Moloney's)

14 cups water, divided

12 ounces small red potatoes

4 medium carrots, cut into 1-inch pieces

1 (3-pound) cabbage, trimmed, cored, and quartered

2 tablespoons unsalted butter

1 small onion, finely chopped

1 garlic clove, minced

2/3 cup dry white wine

2 teaspoons whole-grain Dijon mustard

1 1/4 cups 2 percent reduced-fat milk

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

DIRECTIONS: Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary. Remove bacon from pan; cover and keep warm. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid. Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain. Cut each cabbage quarter in half lengthwise. Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt. Cut bacon into 8 slices; serve with sauce and vegetables.


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