Bacon and cabbage

This, not corned beef, is the boiled dinner Ireland actually sits down to. A piece of salted pork is boiled until tender, the cabbage goes into the same pot for the last few minutes to soak up the salty stock, and the plate is finished with floury potatoes and a white parsley sauce. Skip the sauce and you have missed the point. Soak the bacon first if it is very salty, and do not drown the cabbage: it should still have some bite. Leftovers make a fine sandwich the next day.