large bunch herbs tied together, including bay, thyme and parsley stalks
1 bunch new-season carrots (about 12 in total), scrubbed and trimmed
2 pointed cabbages, trimmed and each cut into 6 wedges
150ml stock, from the bacon
142ml pot double cream
3 tbsp English mustard
handful fresh curly parsley leave, chopped
Why not try...
Using the leftover stock from this recipe to make a
hearty broth with more shredded cabbage, lentils
and chopped-up chunks of leftover bacon.
Place the bacon in a stockpot with the onion
and herbs, then cover with water. Bring to a
simmer, then cook for 45 mins, topping up with
water if needed. Add the carrots, then continue
to cook for 15 mins. Ladle 150ml stock into a
smaller saucepan; set aside. Add the cabbage
wedges to the stockpot, then continue to cook
everything for another 10-15 mins until the
cabbage is tender, but not overcooked.
While everything is having its final cooking,
make the sauce. Pour the cream into the
150ml stock and bring to the boil. Simmer for
a few mins, then whisk in the mustard and
parsley. Season with salt and pepper to taste.
Remove the meat from the stock, then carve
into thick slices. Serve on a platter with the
cabbage and carrots, and moisten with a trickle
of stock. Serve the sauce in a jug and some
boiled and buttered new potatoes on the side.