Bacon and Cabbage with white sauce

Ingredients:

Donnelly’s Boiling Bacon
1 head of Cabbage, washed quartered and cored
10-12 medium sized potatoes
Knorr White Sauce
2oz of Irish Butter
Salt and Pepper or Aromat All Purpose Seasoning
1/2 cup of milk for potatoes and 300ml of milk for white sauce

Method:

1. Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
2. Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
3. Peel potatoes and chop into quarters. Boil until soft. Drain potatoes, add Irish Butter , milk and mash until potato is smooth with no lumps. Add plenty of pepper and some salt to taste.
4. Add the washed and shredded cabbage to pot with bacon and continue cooking 20 minutes more.
5. Blend contents of Knorr White Sauce with 300 ml of cold milk in a saucepan. Bring to the boil, stirring constantly. Reduce heat and simmer for 2 minutes, stirring occasionally.
6. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine.
7. Pour white sauce over Bacon and Cabbage, season with Aromat All Purpose Seasoning
Serve and enjoy!