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Description

Ingredients



  • bacon or ham joint

  • cabbage

  • potatoes

  • parsley



Method



  • Stand the meat in cold water overnight to remove excess salt.

  • Boil the meat until tender and keep the stock.

  • Cook the cabbage in this stock and then drain.

  • Boil the potatoes in another saucepan and again keep the water.



Parsley Sauce

Method



  • To the potato water, add a little milk, butter and chopped parsley.

  • Thicken with a little flour mixed with cold water and boil for a few minutes.

  • Serve with the boiled potatoes, cabbage and cold sliced bacon.


Ystalyfera, Glamorgan.



Cig moch a chabaits was another popular dish prepared for the miner’s evening meal in south Wales.

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