Ingredients

• 2.2 lbs (1kg) of back bacon, or loin bacon (you can also use regular bacon or ham if Irish bacon is unavailable)
• 1 cabbage, large head cut into wedges
• 4-6 Potato(s), quartered
• salt and pepper, to taste
• 1/4 cup (50g) of flour
• 1/4 cup (50g) of butter
• 2 cups (500ml) of milk
• 1 bunch of fresh parsley, finely chopped

Instructions

1. For the Irish bacon and cabbage Place the bacon in a large pot and cover with cold water. Bring to a boil over high heat.

2. Once boiling, reduce the heat to medium-low and let it simmer for about 30-40 minutes, or until the bacon is cooked through.

3. While the bacon is cooking, prepare the cabbage and potatoes.

4. In another pot, place the quartered potatoes and cover them with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

5. In a separate pot, bring salted water to a boil. Add the chopped cabbage and cook for about 5-7 minutes, or until tender but still slightly crisp. Drain the cabbage.

6. Once the bacon is cooked, remove it from the pot and let it rest for a few minutes before slicing.

7. Serve the sliced bacon with the boiled cabbage and potatoes. Season with salt and black pepper to taste.

8. For the parsley sauce In a saucepan, melt the butter over medium heat

9. Add the flour to the melted butter and stir to form a roux. Cook the roux for about 1-2 minutes, stirring constantly.

10. Gradually pour in the milk, whisking constantly to prevent lumps from forming.

11. Continue to cook the sauce, stirring constantly, until it thickens and comes to a gentle boil.

12. Once the sauce has thickened, remove it from the heat and stir in the chopped parsley. Season with salt and black pepper to taste.