Irish Bacon And Cabbage With Mustard Sauce

• 2 lbs irish boiling bacon (such as Tommy Moloney's which can be ordered online.)
• 14 cups water, divided
• 12 ounces small red potatoes
• 4 medium carrots, cut into 1 inch pieces
• 1 (3 lb) cabbage, trimmed, cored and quartered
• 2 tablespoons butter (unsalted)
• 1 small onion (finely chopped)
• 1 garlic clove (minced)
• 2/3 cup dry white wine
• 2 teaspoons Dijon mustard (whole grain)
• 1 1/4 cups milk (2 %)
• 1/4 teaspoon black pepper (freshly ground)
• 1/8 teaspoon salt

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

irish boiling bacon, water, red potatoes, carrots, cabbage, butter, onion, garlic, dry white wine, milk, black pepper, salt

Taken from www.food.com/recipe/irish-bacon-and-cabbage-with-mustard-sauce-416580 (may not work)