This sounds less appetising than it actually is! I have recently started college, so my time for cooking has been greatly reduced. This is a great recipe that can be bunged in the slow cooker, ready for when you get home. The juices that run out of the bacon joint are used to make a tasty sauce to pour over. I love recipes where you can put everything in together, less washing up too!
Serves 4
1kg bacon joint
1 pointed cabbage, cut into wedges
12 baby carrots
1 onion, quartered
1 bay leaf
500ml water
8 potatoes, halved or quartered (depending on size)
150ml double cream
Chopped parsley
Place the potatoes, onion & carrots in the bottom of the slow cooker. Lay the bacon joint on top, then squash in the cabbage all round it. Pop in the bay leaf, pour in the water then put the lid on & cook on low for 6/7 hours. When ready, remove the bacon & slice up. Remove 150ml of the stock from the slow cooker, mix with cream, pepper & parsley & warm back up. Use this sauce to pour over the bacon & vegetables.
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