Ingredients

• 3 lb Tommy Moloney’s back bacon (one piece)
• 5 lb potatoes
• 1 head of cabbage
• 60g butter
• 3 tbs white flour, heaped
• 200ml white wine
• 200ml cream
• 200ml cooking liquid
• 4 tbs fresh parsley, finely chopped
• 10 cloves
• 1 onion, roughly chopped
• 1 stick cinnamon
• 1 tsp coarse ground black pepper

Method

• Place the bacon in the pot with the cloves and onion, cover with cold water.
• Bring to the boil and skim the white scum off the top. Simmer gently for 1 hour 10 minutes.
• Meanwhile, peel and wash potatoes and remove the centre stalk from the cabbage and wash.
• In a saucepan, gently heat the flour and butter together until you have a thick paste. Cook for 2 minutes. Add the cinnamon stick.
• Mix the wine, cream and cooking liquid together in a jug.
• Gradually add this mix to the flour and butter, keeping heat on medium, stirring constantly until all the liquid is used up. You should have a smooth thick sauce.
• Boil the potatoes in the bacon liquid for approximately 30 minutes, add the cabbage and cover.
• Cook for a further 10 minutes until the cabbage is tender.
• To serve, carve the bacon, drain the vegetables and stir the pepper and fresh parsley into the sauce. Serve with the potatoes and cabbage.