Irish Bacon and Cabbage

Instructions

1. Prepare the bacon
   Place the bacon joint in a large pot and cover with cold water. If the bacon is very salty, you may want to soak it in cold water for a few hours before cooking, changing the water occasionally. Bring to a boil, then reduce to a simmer and skim off any foam that rises to the surface.
2. Add aromatics
   Add the peppercorns, cloves, and bay leaves to the pot. Cover and simmer gently for about 1 hour, or until the meat is tender when pierced with a fork. The cooking time will depend on the size and type of the bacon joint.
3. Prepare vegetables
   When the bacon has about 30 minutes left to cook, peel and quarter the potatoes and carrots. Remove any tough outer leaves from the cabbage, quarter it, and cut out the core. Peel and quarter the onions.
4. Cook vegetables
   Add the potatoes, carrots, and onions to the pot with the bacon and continue to simmer for 15 minutes. Then add the cabbage wedges and cook for another 15 minutes until all vegetables are tender.
5. Finish the cabbage
   Remove the cabbage from the pot and drain well. Place in a large serving bowl, add the butter, and gently toss until the butter melts and coats the cabbage. Season with salt and pepper to taste.
6. Serve the dish
   Remove the bacon from the pot and slice it against the grain. Place the sliced bacon on a serving platter surrounded by the buttered cabbage, potatoes, and carrots. Sprinkle with fresh parsley and serve with whole grain mustard on the side.