Irish Bacon and Cabbage with Mustard Sauce

Ingredients

• 2 pounds irish bacon boiling (such as Tommy Moloney's)
• 0.3 teaspoon pepper black freshly ground
• 3 pound cabbage cored trimmed quartered
• 4 medium carrots cut into 1-inch pieces
• 0.7 cup cooking wine dry white
• 1  garlic clove minced
• 1.3 cups milk 2% reduced-fat
• 1 small onion finely chopped
• 12 ounces potatoes red
• 0.1 teaspoon salt 
• 2 tablespoons butter unsalted
• 14 cups water divided
• 2 teaspoons whole-grain dijon mustard 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Place bacon in a large Dutch oven; cover with 8 cups water. Bring to a boil; cover, reduce heat, and simmer 2 hours, skimming foam from liquid as necessary.
2. Remove bacon from pan; cover and keep warm.
3. Remove 1 1/4 cups cooking liquid from pan; reserve cooking liquid for mustard sauce. Discard the remaining cooking liquid.
4. Add red potatoes, carrots, and cabbage to pan; cover with the remaining 6 cups water. Bring to a boil. Cover and simmer 20 minutes or until vegetables are tender; drain.
5. Cut each cabbage quarter in half lengthwise.
6. Melt butter in a medium saucepan over medium heat.
7. Add onion and garlic; cook 3 minutes or until tender, stirring occasionally. Stir in wine and mustard; cook 2 minutes.
8. Add reserved 1 1/4 cups bacon cooking liquid and milk. Bring to a boil; cook 20 minutes or until reduced to 2 cups, stirring frequently. Stir in black pepper and salt.
9. Cut bacon into 8 slices; serve with sauce and vegetables.