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Bacon & Cabbage With Mashed Potatoes with Carrots and Parsley Sauce

Source of Recipe

Little Shamrock's


List of Ingredients

Bacon & Cabbage With Mashed Potatoes with Carrots and Parsley Sauce


2 to 4 Pounds Donnely's Boiling Bacon ( Cured Pork Loin )
48 Ounce Can Tomato Juice
48 Ounces Water
1 Medium Onion, cut in wedges
1 Clove Garlic, minced
1 Stalk Celery, quartered
1 Teaspoon Black Peppercorns
1/2 Teaspoon Crushed Thyme
1 Medium to Large Head of Cabbage, cut into wedges
1 Pound Carrots, peeled and quartered Mashed Potatoes and Parsley Sauce

8 Potatoes, peeled and quartered

1/4 Cup Bisto Parsley Sauce Mix
1 1/2 Cups Milk



Recipe



Place potatoes in large pan with enough water to cover. Boil until tender, drain. Mash with butter, salt and pepper to taste. Add milk, if desired.

Place bacon in a large Dutch oven, cover with tomato juice and water. Add onion, garlic, celery, peppercorns and thyme. Bring to a boil; reduce heat, cover and simmer 3 to 4 hours until tender.

Remove meat from pot, keep warm. Add carrots and cook 10 minutes. Add cabbage wedges and cook 20 minutes longer. Remove vegetables with a slotted spoon to a serving platter. Cut meat into thick slices and serve with cabbage, carrots and mashed potato. Spoon parsley sauce over potato.

Mashed Potatoes and Parsley Sauce

Heat milk to scalding. Reduce heat to low and stir in mix until smooth and slightly thickened. Serve over potatoes.