Bacon and Cabbage is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of bacon, sausages and white cabbage cooked in stock that's served with bread. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon and Cabbage.
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This is a classic recipe for a Victorian version of Bacon and Cabbage that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON AND CABBAGE.—Boil some streaky bacon in a small quantity of stock, with eight or ten sausages; in the same stock boil some white cabbages for about two hours, add salt and spices, and serve very hot.
Modern Redaction
Ingredients:
250g streaky bacon, sliced
8 sausages, cut into 3cm lengths
200ml stock
1 small white cabbage, cored and shredded
Method:
Add stock to a pan then stir in the cabbage. Bring to a simmer and cook, covered, for about 40 minutes, or until very tender (add more stock, as needed). Stir in the bacon and sausages then bring to a boil, reduce to a simmer and cook for about 20 minutes, until done through.
During this time, cook uncovered so the liquid reduces. Ladle into bowls and serve with crusty bread.
