Recipe - Boiled Bacon With Cabbage

1 Three fourths kg Unsmoked collar of bacon;
without the rind,
; up to 2.2

A SELECTION OF CHOPPED VEGET
2 Leeks
3 Sticks celery; up to 4
1 bn Fresh herbs; tied in a
bundle
1 Three fourths l Chicken stock or water; up
to 2.3
1 lg Green cabbage; chopped and
cored

Soak the bacon in cold water for 24 hours, changing the water several
times. Put the soaked bacon in a large casserole with the vegetables,
herbs and stock or water. Bring just to the boil, skim, turn the heat
right down and keep it simmering at a mere bubble, with the lid on,
for about 30 minutes.

Add the cabbage and continue to simmer for a further 1 hour (this
sounds like a long time, but you are not looking for a crispy al
dente result quite the reverse the slow cooking will soften the
cabbage completely. Turn off the heat and allow the meat to 'settle'
for 20 minutes, then remove it from the pot, transfer it to a carving
board and keep it hot for a further 10 minutes under a tight layer of
foil and a cloth.

Using a slotted spoon, lift out the cabbage and discard as much as
you can of the other vegetables. Lay a bed of cabbage on each plate,
put a couple of thick slices of bacon on top, and serve the cooking
liquor in a jug.

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