Boiled bacon with cabbage & carrots

Gluten Free
Health score
12%
Boiled bacon with cabbage & carrots
140 min.
6
1127kcal

Suggestions


Welcome to a delightful culinary adventure with our Boiled Bacon with Cabbage & Carrots! This classic dish, perfect for lunch or dinner, is not only hearty and satisfying but also gluten-free, making it a wonderful choice for those with dietary restrictions. Picture succulent smoked bacon gently simmering with aromatic herbs, yielding a savory broth that infuses each ingredient with incredible flavor.

The combination of tender cabbage and sweet new-season carrots not only adds vibrant color to your plate but also offers a delightful contrast to the rich, meaty bacon. As you savor each bite, you'll appreciate the simplicity of this dish, which celebrates comfort food in its purest form. The creamy mustard sauce providing a zesty finish elevates the dish, transforming it into a culinary experience that will have your family and guests asking for seconds.

With a preparation time of just 140 minutes and enough to serve six people, this recipe is perfect for gatherings or a cozy night in. Whether enjoyed on a chilly evening or as a hearty meal to fuel your day, Boiled Bacon with Cabbage & Carrots is sure to become a beloved staple in your home. So, roll up your sleeves, gather your loved ones, and embark on this flavorful journey that promises culinary satisfaction with every delicious bite!

Ingredients

  • 1.3 kg bacon smoked
  •  cloves with 6 cloves peeled
  • large bunch herbs like: thym 
  • bunch carrots trimmed scrubbed ( 12 in total)
  •  pointed cabbage trimmed cut into 6 wedges
  • 150 ml bacon 
  • 142 ml double cream 
  • tbsp dijon mustard english
  • handful curly-leaf parsley fresh chopped

Equipment

  • sauce pan
  • ladle
  • whisk
  • pot

Directions

  1. 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.
  2. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside.
  3. 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.
  4. While everything is having its final cooking, make the sauce.
  5. 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.
  6. Remove the meat from the stock, then carve into thick slices.
  7. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock.
  8. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Nutrition Facts

Calories1127kcal
Protein11.52%
Fat84.8%
Carbs3.68%

Properties

Glycemic Index
24.81
Glycemic Load
1.82
Inflammation Score
-10
Nutrition Score
23.145217543063%

Flavonoids

Apigenin
1.44mg
Luteolin
0.07mg
Kaempferol
0.15mg
Myricetin
0.12mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:1127.27kcal
56.36%
Fat:105.57g
162.41%
Saturated Fat:37.68g
235.51%
Carbohydrates:10.29g
3.43%
Net Carbohydrates:8.64g
3.14%
Sugar:4.37g
4.85%
Cholesterol:186.4mg
62.13%
Sodium:2283.44mg
99.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.28g
64.56%
Vitamin A:10033.09IU
200.66%
Selenium:49.36µg
70.51%
Vitamin B3:10.31mg
51.57%
Vitamin B1:0.71mg
47.36%
Phosphorus:382.89mg
38.29%
Vitamin B6:0.73mg
36.62%
Vitamin K:24.76µg
23.58%
Vitamin B12:1.25µg
20.77%
Zinc:3.06mg
20.43%
Potassium:691.24mg
19.75%
Vitamin B2:0.28mg
16.19%
Vitamin B5:1.56mg
15.63%
Vitamin E:1.65mg
11.01%
Magnesium:38.79mg
9.7%
Vitamin D:1.35µg
8.98%
Manganese:0.14mg
7.24%
Iron:1.27mg
7.08%
Copper:0.14mg
6.8%
Fiber:1.65g
6.6%
Vitamin C:4.75mg
5.76%
Calcium:50.14mg
5.01%
Folate:13.84µg
3.46%