Directions

1. 1

   Place the Irish boiling bacon in a large pot and cover completely with cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Continue cooking for 60–75 minutes until the bacon is tender and cooked through.

2. 2

   During the last 25–30 minutes of bacon cooking, add the quartered and cored Savoy cabbage directly to the simmering water with the bacon. Let the cabbage cook until tender but still holds its shape, approximately 20–25 minutes.

3. 3

   While the bacon and cabbage cook, prepare the Yukon gold potatoes by boiling them in a separate pot of salted water until fork-tender, about 15–20 minutes depending on size. Drain and set aside.

4. 4

   To make the parsley sauce, melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 3–4 tablespoons of flour, stirring continuously for 1–2 minutes to create a light roux. Gradually add 2 cups of the hot cooking liquid from the bacon pot, whisking constantly to prevent lumps.

5. 5

   Continue simmering the parsley sauce for 5–7 minutes, stirring occasionally, until it thickens and reaches a smooth, creamy consistency. Remove from heat and stir in a generous handful of finely chopped fresh parsley. Season with freshly ground black pepper to taste.

6. 6

   Carefully remove the cooked bacon from the pot and slice it into serving portions. Arrange the bacon and drained cabbage quarters on a large serving platter. Pour the warm parsley sauce over the bacon and cabbage, then serve alongside the boiled Yukon gold potatoes. Serve hot and garnish with additional fresh parsley if desired.