Boiled Bacon and Cabbage
Ingredients
Directions
Prepare
Wash and scrape the bacon, then place it in a pot with enough cold water to cover it.
While the bacon is boiling, trim the cabbage, cut it into quarters, and remove the stalk.
Soak the cabbage in cold salted water until ready to use.
Cook and serve
Boil the bacon gently for 30 minutes per pound.
About 30 minutes before serving, add the cabbage to the pot with the bacon and boil until the stalk is just tender, about 30 minutes.
Once tender, drain the cabbage in a colander, pressing to remove excess water.
Serve the cabbage on a dish with the boiled bacon on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bacon
- Gives the dish its main meaty flavour and fat as it cooks gently in water.
- Cabbage
- Provides the bulk of the dish and becomes tender and mild as it boils.
The step that matters
Draining the cabbage well. Cabbage holds a lot of water, and pressing out the excess after boiling keeps the dish from tasting watery and stops the leaves from diluting the serving dish.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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