Traditional Bacon and Cabbage With Mustard Sauce
Ingredients
- 3 lbs. bacon
- 1 carrot, peeled and chopped
- 2 sticks celery, sliced
- 2 leeks, white part only, washed and sliced
- 1 tsp. peppercorns
- 2 lbs. Savoy cabbage, cored and shredded
- 2 lbs. boiling potatoes
- Mustard Sauce:
- 4 Tbs. butter
- 2 Tbs. flour
- 1 Tbs. whole grain mustard
- 3/4 C. half-and-half
- Salt and freshly ground pepper
Directions
Put bacon in a large saucepan and add cold water to cover. Add the carrot, celery, leeks and peppercorns. Bring water to a boil, cover, then reduce heat to simmer. Cook bacon, skimming water occasionally to remove foam, for 1 1/2 hours (30 minutes per lb.) or until fork tender.
About 20 minutes before the bacon is cooked, add the cabbage. Cook the cabbage for 15 to 20 minutes, or until tender. Do not overcook. Remove bacon from the cooking liquid, transfer it to a serving dish, cover with foil and let rest for 10 minutes. Drain the cabbage and keep warm. Reserve the cooking liquid. Cook potatoes in a large saucepan of boiling salted water for 15 to 20 minutes, or until tender. Drain and keep warm. To make the Mustard Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and mustard. Cook for 1 to 2 minutes. Whisk in 3/4 C. of the reserved cooking liquid, half-and-half and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, whisking constantly, for 3 to 4 minutes, or until smooth. To serve, divide the cabbage onto 6 serving plates. Slice the bacon and arrange the slices on top of the cabbage. Spoon the sauce around the plate. Serve with the potatoes.
Serves 6.
