Welsh Fare

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Bacon and Cabbage

Ystalyfera, Neath Port Talbot

Kitchen of Rhyd-y-car, 1855

Kitchen of Rhyd-y-car, 1855 

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

 

The Recipe

You will need

  • bacon or ham joint
  • cabbage
  • potatoes
  • parsley

Method

  1. Stand the meat in cold water overnight to remove excess salt. 
  2. Boil the meat until tender and keep the stock. 
  3. Cook the cabbage in this stock and then drain. 
  4. Boil the potatoes in another saucepan and again keep the water.

Parsley Sauce

  1. To the potato water, add a little milk, butter and chopped parsley. 
  2. Thicken with a little flour mixed with cold water and boil for a few minutes.
  3. Serve with the boiled potatoes, cabbage and cold sliced bacon.

Ystalyfera, Glamorgan.

Film/Recording

Many consider cawl to be the national dish of Wales. Traditionally it was the staple diet for numerous families, and as with most recipes, varied from family to family and region to region according to what was available and in season. In some parts of Wales the broth was served as a first course, whilst the vegetables and boiled meat was served as a main course. A similar dish, known as lobsgows was served in north Wales. Here's Rhian Gay demonstrating how to prepare cawl.
Many consider cawl to be the national dish of Wales. Traditionally it was the staple diet for numerous families, and as with most recipes, varied from family to family and region to region according to what was available and in season. In some parts of Wales the broth was served as a first course, whilst the vegetables and boiled meat was served as a main course. A similar dish, known as lobsgows was served in north Wales. Here's Rhian Gay demonstrating how to prepare cawl.

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