Bacon and cabbage

Instructions

1. Rinse the bacon, place it in a large pan with the onions cut in half, the bay leaves and the peppercorns, then cover with cold water.
2. Bring to the boil, skim, then simmer covered for 1 h 30, keeping an eye on the water level.
3. Meanwhile, cut the cabbage into wedges, remove the core and cook it for 10 minutes in boiling salted water, then drain.
4. Add the peeled potatoes to the broth 20 minutes before the bacon finishes cooking.
5. For the sauce, melt the butter, add the flour, pour in 250 ml of strained cooking liquid, then stir in the parsley and let it thicken for 3 minutes.
6. Slice the bacon, arrange it with the cabbage and potatoes and coat with the parsley sauce.