Bacon and Cabbage

Instructions

1. Prepare the bacon
   Place the bacon joint in a large pot and cover completely with cold water. Bring to a boil, then drain and rinse the bacon. This helps remove excess salt.
2. Cook the bacon
   Return the bacon to the pot and cover with fresh cold water. Add the peppercorns, bay leaves, onion, carrots, and celery. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 1 hour 15 minutes, or until the bacon is tender when pierced with a fork.
3. Prepare the cabbage
   About 20 minutes before the bacon is done, cut the cabbage quarters into thick slices. If using potatoes, add them to the pot with the bacon about 20 minutes before the bacon is done.
4. Cook the cabbage
   When the bacon is almost cooked, place the cabbage in a separate large pot with about 2 cm of water. Add half the butter, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes until the cabbage is tender but still has some bite.
5. Rest the bacon
   When the bacon is cooked, remove it from the pot and let it rest for 10 minutes. Reserve some of the cooking liquid.
6. Finish the cabbage
   Drain the cabbage well and return to the pot. Add the remaining butter and chopped parsley. Season with black pepper and toss gently.
7. Slice and serve
   Slice the bacon thickly and arrange on a warmed serving platter surrounded by the buttered cabbage and potatoes if using. Spoon a little of the cooking liquid over the meat to keep it moist and serve with whole grain mustard on the side.