Cooking Instructions

• 4 lb Tommy Moloney’s boiling bacon
• 3 medium potatoes
• 1/2 white cabbage
• 1 large onion
• 2 T Parsley.

Soak the bacon overnight in water in the fridge to reduce its salt. Put bacon in a stew pot and cover with cold water. Chop the onion finely and add it to the pot. Bring to a rolling boil and then adjust to a slow boil. Partially cover and top up water to keep bacon covered with water. Allow the bacon to simmer for about two hours, checking after an hour and a half to see it if is tender. When bacon is ready, reduce heat. Pour off any foamy sediment from the water.

Cut peeled potatoes into one-inch chunks and add them with the parsley to simmering pot. Potatoes should cook until they can be probed with a fork, but don't let them go to mush. When potatoes are just about done, cut the cabbage into quarters and add to the boil. Pick the cabbage apart with a fork. It will quickly soften and break up. Remove pot from heat. Slice bacon as you would a ham and serve with potatoes and cabbage on a plate. Garnish with mustard, if desired; butter and salt for the potatoes.

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