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Bacon and Cabbage




Source of Recipe


Ron


List of Ingredients




1 head of Cabbage
4 pounds of round String-Tied Bacon
1 handful of Flour
8 medium Potatoes
3/4 cup of Milk


Recipe



Rinse the bacon without untying.

Place in a pot about the same height as the bacon.

Wash and chop the cabbage, not too finely.

Fill the spaces in the pot with the cabbage, not too compact.

Fill to the top with cold water, hot water steals the bacon's color.

Leave to cook at medium to hot for 1 1/2 hours.

Move everything around occasionally.

With a half hour to go, peel and chop the potatoes.

Place in a separate pot of cold water and bring to a boil.

Allow to a simmer briskly for 10 to 15 minutes.

Remove and drain.

Add some butter to taste and mix well.

Spread on a casserole dish and place under a max heated grill for 5 minutes or until golden on top.

While the potatoes are in the oven, mix all the flour with a little milk taken from the cup.

Add a little cinnamon to the sauce for extra flavor.

Mix into a paste before adding the rest of the milk and bring to a boil in a small saucepan stirring constantly.

Drain the Bacon and Cabbage.

Serve bacon in thick slices.

Pour the sauce mainly over the bacon.