Boiled Bacon And Cabbage
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]ks۶\ m E3I44D"IP](YvS4E/p,t|7O#ǖ>xbrz=yFFO_;eHw]w6fF+MާXƽڜ,Ө";q[ 7*fc݈$&5Yxr` b[Hd(w牠X֟Y$kEc2*7K+hl!'2Uym^kTr2Ip ٪^ NiL*@+1YWw-9&cz-MF]f14+olG+3YJIcM\YR^E|{OzPH.I`Pھ1DDsԄ15N!{:au>7.FEO,&_h֬ǭ|jLFlZiE;_7^O^wKVgLYKrY 7Ũ1z{z|:}zgYu%N&C2hޔbFջx5{ĻGū8-N{G\ӓ=aG3J״Ey8}f,R+ HPS&o[Q_$nj4 XT$:T{C(Ȕg}]^W'}gKv'~9{3':{?:~6})@juAj@pW͝Oo kPE `(lnIN1w폮N ]&5sݖZ4V!o\ >D/i? ~>Q}i><O^^L2ft%E[x{>`E`~ty.h8[24){stK_(r3א˓9BF2xtsC>df r?@$Nj"ܔ'Vbb@M*2:}yȯ..b{@%Sʐ},-Y?"痶}+đ2hotXHc8y02f@? !pR3r*c[H R',uЧ HƄ%NI48A)0N"'pC/` j\A>H K]z`I_a}HYeNs xQߞ' YgϞY;=X%pGDɾtg/UYJ L.)߃0eJRFG^rPEܨd'Twp=Od{HQRX&>O)g -zPKiyPC$#c `쁵^eʩ=.# ZF0qţr |܁;Vc"xAw1U9AC^m)>p"bhL)H-spDiI& POS,fϜr&*6tG = 0e}VB[4D 8bXq'YLun&ȐF?+7+po)߾++*d8t`?;9i-gg,Ηjv%S匟Ji)$* bP64!h2cjMiaojUu\)qAVҕ%d !/1[QPbt)RݺLni֪ /TMrX(dRYQ$^?|OQZL^QMV?9AҮ;J_xJ-jhPɌG }d-{pGKٞ1+=Xصe5WG `Bgɥ$JJwer>5ߣWOņlL G֢*DD']RK?"r-Ưےfu3 \ĉ=6Hn@bmJT\sie)&rikm ]G MuX]YQ5 LX6}تf$&*(Pu(#mr [ZRHT6%}nK>2K]bTSuJUɡ;HJw3AX4{rL;yVA2ZH qԗ8KWQׅPSkuzYO˸&{gj0ɢ-"ѰM;IJ*_taUJV0pi9 ?9a19LBW|T6f)g<{V^0&Ca} kqmȷam3HV)IK^;w2 ϜFA*diAm W6k!̰j%'" )wB{*t [ iڃWHv4Jm_!9+P۹:yׁo)PF|Xc:x"IK^厛ʈcv?G& 2߲~ WpIxvk.3]2}]ڽn3lu !N}تۮRMUjd.>\:;(9\l6lv7q9ml? < 5p(s[ Zx@G%MK tsn C`_@56 H@5ٺ zY>1xE_oظk!BXn 18LІqpHq.?u lH6QH0⸊ř-Lj8\kG@LM(M#5&C-]0NHl-zR\Bs@JuP6nZHp<״h )2\!:i|T.ZjHpSii@ӈjqyWE:c: 8@Uԁ4o lFt<N5ui(l!B oe=6t":d=l1.BT1_עM9LH#\G {qi<9KF:7@tu`3E t 4m!MĚaԥ oD2mRYl,Ӳeoe$I}fT]Yxi<@<Ҙ&Dc\<4с@3_93@ 1+rimXLfBl7 sXёIi /cAB0ӄ6pPa{0aZV;ބ'"AVϷM[ܵ`C8)LBZiyi$C|ScutЎa 3 i||xt #0-ncPgL\ ADLCl9YǴ} aQfϗ+A?3_Nb˫7:^mH[ZgڄKr- r@(JIwuӨLꌒk uLKýS3mF|, 3@? SMg@?l;_{ _Be'wS Boiled Bacon And Cabbage
  Bacon    Cabbage    Irish  
Last updated 10/4/2011 8:09:24 PM. Recipe ID 36624. Report a problem with this recipe.
]ks۶\ m E3I44D"IP](YvS4E/p,t|7O#ǖ>xbrz=yFFO_;eHw]w6fF+MާXƽڜ,Ө";q[ 7*fc݈$&5Yxr` b[Hd(w牠X֟Y$kEc2*7K+hl!'2Uym^kTr2Ip ٪^ NiL*@+1YWw-9&cz-MF]f14+olG+3YJIcM\YR^E|{OzPH.I`Pھ1DDsԄ15N!{:au>7.FEO,&_h֬ǭ|jLFlZiE;_7^O^wKVgLYKrY 7Ũ1z{z|:}zgYu%N&C2hޔbFջx5{ĻGū8-N{G\ӓ=aG3J״Ey8}f,R+ HPS&o[Q_$nj4 XT$:T{C(Ȕg}]^W'}gKv'~9{3':{?:~6})@juAj@pW͝Oo kPE `(lnIN1w폮N ]&5sݖZ4V!o\ >D/i? ~>Q}i><O^^L2ft%E[x{>`E`~ty.h8[24){stK_(r3א˓9BF2xtsC>df r?@$Nj"ܔ'Vbb@M*2:}yȯ..b{@%Sʐ},-Y?"痶}+đ2hotXHc8y02f@? !pR3r*c[H R',uЧ HƄ%NI48A)0N"'pC/` j\A>H K]z`I_a}HYeNs xQߞ' YgϞY;=X%pGDɾtg/UYJ L.)߃0eJRFG^rPEܨd'Twp=Od{HQRX&>O)g -zPKiyPC$#c `쁵^eʩ=.# ZF0qţr |܁;Vc"xAw1U9AC^m)>p"bhL)H-spDiI& POS,fϜr&*6tG = 0e}VB[4D 8bXq'YLun&ȐF?+7+po)߾++*d8t`?;9i-gg,Ηjv%S匟Ji)$* bP64!h2cjMiaojUu\)qAVҕ%d !/1[QPbt)RݺLni֪ /TMrX(dRYQ$^?|OQZL^QMV?9AҮ;J_xJ-jhPɌG }d-{pGKٞ1+=Xصe5WG `Bgɥ$JJwer>5ߣWOņlL G֢*DD']RK?"r-Ưےfu3 \ĉ=6Hn@bmJT\sie)&rikm ]G MuX]YQ5 LX6}تf$&*(Pu(#mr [ZRHT6%}nK>2K]bTSuJUɡ;HJw3AX4{rL;yVA2ZH qԗ8KWQׅPSkuzYO˸&{gj0ɢ-"ѰM;IJ*_taUJV0pi9 ?9a19LBW|T6f)g<{V^0&Ca} kqmȷam3HV)IK^;w2 ϜFA*diAm W6k!̰j%'" )wB{*t [ iڃWHv4Jm_!9+P۹:yׁo)PF|Xc:x"IK^厛ʈcv?G& 2߲~ WpIxvk.3]2}]ڽn3lu !N}تۮRMUjd.>\:;(9\l6lv7q9ml? < 5p(s[ Zx@G%MK tsn C`_@56 H@5ٺ zY>1xE_oظk!BXn 18LІqpHq.?u lH6QH0⸊ř-Lj8\kG@LM(M#5&C-]0NHl-zR\Bs@JuP6nZHp<״h )2\!:i|T.ZjHpSii@ӈjqyWE:c: 8@Uԁ4o lFt<N5ui(l!B oe=6t":d=l1.BT1_עM9LH#\G {qi<9KF:7@tu`3E t 4m!MĚaԥ oD2mRYl,Ӳeoe$I}fT]Yxi<@<Ҙ&Dc\<4с@3_93@ 1+rimXLfBl7 sXёIi /cAB0ӄ6pPa{0aZV;ބ'"AVϷM[ܵ`C8)LBZiyi$C|ScutЎa 3 i||xt #0-ncPgL\ ADLCl9YǴ} aQfϗ+A?3_Nb˫7:^mH[ZgڄKr- r@(JIwuӨLꌒk uLKýS3mF|, 3@? SMg@?l;_{ _Be'wS


 
      Title: Boiled bacon and cabbage
 Categories: Irish, Meats
      Yield: 4 Servings
 
  2 1/2 lb Collar of bacon
           Medium-sized cabbage
 
  (NB: in Ireland, "bacon" can mean *any* cut of pork except ham. When
  people here want what North Americans call bacon, they ask for
  "rashers" or "streaky rashers". As far as I can tell, "collar of
  bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I
  am here using terms from the diagram in THE JOY OF COOKING). You want
  any thick cut of pork, with or without bones, about four inches by
  four inches by four or five inches. It does not have to have been
  salted first, but if you want to approximate the taste of the real
  Irish thing, put it down in brine for a day or two, then (when ready
  to cook it) bring to a boil first, boil about 10 minutes, change the
  water, and start the recipe from the following point. .
  
  Place the joint in a pot, cover with cold water and bring to the boil,
  Remove the scum that floats to the surface. Cover and simmer for 1 1/2
  hours (or 30 minutes per pound). Cut cabbage into quarters and add to
  pot. Cook gently for about 1/2 hour, or until cabbage is cooked to
  your liking. (Test constantly: don't overdo it!) Drain, and serve
  with potatoes boiled in their jackets, and a sharp sauce -- mustard
  or (if you can get it) HP sauce.
  




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Recipe ID 36624 (Apr 03, 2005)

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