Irish Boiled Bacon And Cabbage

• Irish boiling bacon
• 1 1/2 pounds Irish boiling bacon
• cold water
• Savory or green cabbage
• 1 head of savoy or green cabbage, quartered, cored and shredded
• 2 tablespoons butter
• salt and pepper

1. .tcrape off any discolored parts of the bacon. To get rid of excess salt, put it in a large saucepan, cover with cold water, bring slowly to the boil. Drain, then refill saucepan with cold water. Bring slowly to the boil again for 5 minutes. Skim the white froth from the top of the water to get rid of the salt. Tip: taste the water for saltiness, if it is still too salty, drain water and start again with fresh cold water.
2. Turn down heat and simmer steadily for about 1 1/2 hours. Occasionally, check for and skim any white froth that rises to the surface.
3. .then cooked, remove the bacon from the pot, reserving the cooking liquid. Set aside and cover with foil or a kitchen towel to keep warm while cooking the cabbage.
4. Cut cabbage into quarters, core and finely shred across the grain.
5. Bring bacon cooking water back to a boil. Add the cabbage and cook for about 3 minutes until tender. Drain well. Return cabbage to the saucepan, add butter, salt and pepper to taste.
6. Remove and discard the rind from the bacon and slice into thick pieces. Serve with the buttered cabbage.

irish boiling bacon, irish boiling bacon, cold water, green cabbage, savoy, butter, salt

Taken from food52.com/recipes/34407-irish-boiled-bacon-and-cabbage (may not work)