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.