* Loin of bacon is available online and can be purchased at most major supermarkets.
- 2 Pounds bacon loin*
- 1 head Savoy cabbage
- 3/4 Cups parsley sauce*
- 1/2 Pound new potatoes
- 1/4 Cup thinly sliced carrots
- 1 Tablespoon minced chives
- Pinch of Celtic sea salt
- 1 bay leaf
- 1 Tablespoon cloves
- 2 Tablespoons butter
In a large Dutch oven or casserole dish, add the bacon and cover completely with cold water. Add the bay leaf and the cloves and bring the water up to a boil. Partially cover the pot and simmer the bacon loin for 2 hours, or until tender.
Wash and shred the Savoy cabbage and set aside. Peel, wash, and cook the small potatoes in a large pot of salted, boiling water. When the potatoes are cooked through, add the butter and minced chives.
In a pot of salted, boiling water, cook the cabbage. Add the carrots and onions and season with the Celtic seasoning. Dress the loin of bacon with the parsley sauce and garnish with the cooked cabbage and new potatoes.