Boiled Bacon and Cabbage

On a fall day like this my husband was reminded of a old favorite his grandmother would make. It is an old fashioned recipe that was frugal to make and one of his grandmothers favorites as well. 

Boiled Bacon and Cabbage

2 1/2 pounds bacon collar of
1 medium cabbage


Ensure cut of pork is about four inches by four inches by four or five inches.
It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from the following point. .
Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface.
Cover and simmer for 1 1/2 hours (or 30 minutes per pound).
Cut cabbage into quarters and add to pot.
Cook gently for about 1/2 hour, or until cabbage is cooked to your liking. (Test constantly: don't overdo it!)
Drain, and serve with potatoes boiled in their jackets, and a sharp sauce -- mustard or HP sauce.

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