Bacon and Cabbage with Creamy Mash and Parsley Sauce

Instructions

1. 1

   Prepare the cabbage by discarding outer leaves, slicing finely, washing, and cooking in a saucepan with water, butter, and pepper.

2. 2

   Soak the ham overnight, boil, and simmer according to weight.

3. 3

   Make the parsley sauce by infusing milk with bay, peppercorns, shallot, and nutmeg, then creating a roux with butter and flour.

4. 4

   Bake the potatoes until tender, scoop out the insides, and mash with butter, milk, and seasonings.

5. 5

   Serve the cabbage, ham, creamy mash, and parsley sauce together.