Bacon and Cabbage with Parsley Sauce

Serves: Four | Prep: 15 min | Cook: 1 hr

Ingredients:

Bacon and Cabbage:
2.5 lbs bacon loin
1 whole head of cabbage, cored and shredded
2 Tbsp butter

Parsley Sauce:
2 Tbsp butter
2 Tbsp flour
1 tsp dijon mustard
3/4 cup milk
1/4 cup bacon broth
1/4 cup fresh parsley, finely chopped
2 Tbsp parmesan cheese, grated
1/2 tsp pepper

Directions:
In a large stock pot with a lid add bacon. Cover with cold water, bring to the boil. If the bacon is very salty a white froth will appear on the surface of the water, if this happens, drain the water and repeat the process until no froth appears. When covering the ham with new water, use hot water. Slightly cover and simmer for 40 minutes. Add the shredded cabbage, cover and cook with the bacon for 20 minutes more. Reserve 1/2 cup of the bacon broth. Drain cabbage, place onto a platter and mix in 2 Tablespoons of butter. Take out bacon, slice and place on top of the cabbage.

To make the parsley sauce. In a saucepan over medium heat melt butter, whisk in flour and mustard, cook 2-3 minutes. Whisk in milk and a 1/4 cup of the reserved bacon broth, lower heat to low, simmer, 5 minutes, whisking continuously. If too thick add more broth. Once desired thickness is reached, take off the heat, stir in parsley, parmesan and pepper.  Serve immediately.

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