I made this for dinner last night. Not having Irish "bacon" (salt cured loin) I used a slice of ham.
I also varied the preparation of the cabbage. I put butter in the pot and then 1/2 C of chicken broth, followed by the savoy cabbage and topped off with the ham. The cabbage provided enough liquid to not require anymore during cooking.
I used 1/2 and 1/2 for the parsley sauce, plus I added garlic while making the rue.
