Slow Cooker Bacon and Cabbage
Bacon and cabbage is the comfort dinner of the Emerald Isle. Forget the rainbows and the leprechauns, St. Patrick's Day wouldn't be the same for me without this warming and tasty dish. It brings me right back to childhood. And after you try this slow cooker version, you'll never cook it another way again. It gives you all the flavour with none of the hassle.
Ingredients
- 2 kg unsmoked Irish ham joint
- 1 head of cabbage
- A knob of Irish butter
- 200 ml milk
- A good handful of fresh parsley
- 1 tablespoon cornflour mixed with a dribble of water make this just before preparing the sauce
Instructions
- Remove the outer leaves from the cabbage and remove the core.
- Finely chop the cabbage leaves and add to the slow cooker.
- Add a knob of butter and place your ham on top.
- Put the lid on.
- Cook for 8 hours on low or 4 hours on high.
- Remove the ham and drain the cabbage, reserving the liquid.
- Add the liquid to a saucepan and simmer
- Mix in a cornflour paste and whisk.
- Keep whisking and add the parsley and milk.
- Simmer and whisk until you have a sauce-like consistency.
- Slice the ham
- Serve with baked or mashed potatoes and your parsley sauce drizzled on top
- Enjoy 😉
Tried this recipe?Let us know how it was!