I recently purchased a new cookery book. I know . . . I didn't really need a new cookerybook, but it was my birthday and cookbooks are what bring me the most pleasure. I read them like novels and always have a stack next to the bed which I am flipping through. Call it what you will. Obsession? Guilty as charged! This one is really special however. It's called The Country Cooking of Ireland, by Coleman Andrews and it's a real winner. I have always felt that if you want to get a real sense of what a country is like, you will embrace the food of that country . . . and to do that you really need to get into the thick of the countryside. Let me tell you . . . the Irish countryside is a very delicious place! Especially if this recipe is a fair representation of that, and I believe it is.
I have a friend Jo, who has very deep Irish roots and she has always gone on about Irish Bacon and Cabbage, so when I saw this recipe it was one of the first ones which I wanted to cook. Jo always made it sound so delicious.
There is nothing out of the ordinary here . . . it's just simple imgredients . . . cured pork, a few vegetables, water . . . pepper. Cabbage.
Simple ingredients put together in a simple way with extraordinarily delicious results! I made a mustard sauce to serve with it, and boiled new potatoes . . . but a parsley sauce is just as delicious. I do hope you will give it a go.
*Bacon and Cabbage*Serves 4 to 6