Bacon and Cabbage with Parsley Sauce

Bacon and Cabbage with Parsley Sauce


byPrepared by Executive Chef Ed Cooney

of The Merrion Hotel, Dublin

If you have a 'things to do before I die' list - a stay in Dublin's iconic 5-Star Luxury Merrion Hotel should be right up there on the top of it! Step Read More
Prep Time

20 Minutes

Cooking Time

60 Minutes


4-6 People


  • 600g Bacon Loin
  • 10g Dijon mustard
  • 10g Brown sugar
  • 10g Honey
  • 250g Cabbage (Savoy Cabbage if possible)
  • 10g Butter
  • 10.5 kg Potatoes
  • 150g Butter
  • 125ml Cream

Parsley Sauce

  • 400ml Milk
  • 40g Butter
  • 20g Plain Flour
  • 1 Studded Onion
  • Cloves 6 each
  • 30g Chopped flat parsley


Loin of Bacon:
Cover the bacon loin in cold water. Bring to a boil then turn down to gentle simmer and cook for 45 minutes. Check the internal temperature with a temperature probe, it should be 74°C. Remove from pot and place on baking tray. Score the fat with a sharp knife. Brush the bacon loin with the Dijon mustard, then press down the brown sugar on top of the mustard and drizzle with honey. Place in a pre-heated oven at 180°F until golden brown, usually about 15 minutes. When golden brown leave to rest for 15 mins before carving.

Mashed Potatoes:
Peel the potatoes, cover with water and bring to boil. Turn down and simmer until soft. Drain all excess water and leave to dry for 5 mins Pass through a potato mouli, or use a masher to achieve a smooth consistency. Add the cream and butter, season with salt and pepper. This is a basic mash potato mix. To make champ potato melt some butter in a heavy-bottomed pan, separately gently sauté chopped spring onions for 1 minute then add the butter and onions to the mashed potato mix.

Parsley Sauce:
Place the milk on a low heat with a studded onion (1 whole onion studded with cloves). Bring to the boil, remove from the heat and leave to rest. In a heavy-bottomed pan melt the butter on a low heat, when melted add the flour and cook gently for 2 mins stirring constantly. Slowly add the warm milk, a little at a time, stirring continuously until the sauce acquires a smooth texture – the sauce should be smooth and glossy. Season to taste with salt and pepper, and cook on a low heat, stirring occasionally, for 5 minutes.

Cook in the left over bacon stock until soft and tender (usually 5-7 minutes, but may take longer if using spring cabbage). Place the cooked cabbage into a pan and season with salt and pepper. Stir in 10g of Glenillen Irish Country Butter for extra taste.
To Present:

Carve the Joint of Bacon into 2 – 3 slices per portion, quennelle or pipe the Champ Mash, drain the cabbage and place on the plate. Finally cover the bacon with the parsley sauce and don’t forget to sprinkle chopped parsley over the parsley sauce.

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