Bacon and Cabbage
Ingredients
Directions
Cook the bacon and sausages
Boil the bacon with a little stock.
Add the ends of the sausages and boil together.
Cook the cabbage
In the same stock, boil the white cabbage for two hours.
Season and serve
Season with coarse sea salt and spice to taste.
Serve very hot, placing the sausages and cabbage around the dish with the bacon in the middle.
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
- Fine streaked bacon
- Adds salty, savoury flavour and fat to the cooking stock.
- Sausages
- Add richness and fat that flavour the stock and the finished dish.
- White cabbage
- Soaks up the savoury stock and turns soft and mellow as it cooks.
The step that matters
Boiling the white cabbage for two hours. Long simmering softens the tough leaves and lets them absorb the stock's flavour. Boiling far beyond that can turn the cabbage mushy and bring out a strong sulphurous smell, so watch its texture as it cooks.
“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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