The history of this dish is that when the Irish immigrated to this country, they were very poor and the cheapest piece of meat was corned beef.
Typically in Ireland, the darkest green cabbage is the best, not only very tasty, but very nutritious. I would suggest that if you prefer the darker green cabbage, stores that specialize in Organic Foods would be the best place to find it.
The Irish love traditional white sauce with Bacon and Cabbage. It is like gravy, only that it is white and we add parsley.
Not only is this a traditional dish, the carrots, cabbage and white sauce are coincidentally the colors of the Irish flag.
Put 4 cups water and the piece of bacon in pot. Cook in:
Pressure Cooker: Under Pressure for 1 hour.
Regular Pot: Bring to a boil and simmer for 1 ½ hours
Remove lid and remove bacon from the water. Place chopped vegetables in remaining bacon water and cook in:
Pressure Cooker: Under Pressure for 4 minutes.
Regular Pot: Bring to boil and simmer for 30 minutes.
Add meat back into the pot to simmer with vegetables for 15 more minutes.
Drain the remaining water completely from the pot. Remove the meat and cut into thick slices. Serve meat and vegetables with boiled potatoes
Wash potatoes (with skins on). Place in a large pot; cover with water. Boil potatoes for about 40 minutes, until you can easily stick a knife into the potatoes and it comes out clean. Serve hot.
Make a roux: Melt a half stick of butter (4 tbsps.) in a pan. Remove from heat and stir in 2 tbsps. all-purpose flour; put back on heat and add 1 cup of milk and continue stirring until it thickens.
Cut 10 sprigs of fresh parsley and add to the heated roux.