Bacon and Cabbage

Method

Place the bacon rashers in a large pot of cold water with the peppercorns and salt, then bring to a boil and simmer for 20 minutes to remove excess salt. Quarter the cabbage and peel the potatoes, cutting them into even chunks. Add the potatoes and quartered onion to the pot and continue simmering for 10 minutes. Add the cabbage quarters and simmer for a further 15-20 minutes until the vegetables are tender and the bacon is cooked through. Drain well, reserving some cooking liquid. Arrange the bacon and vegetables on a warm plate, dot with butter, and serve with some of the cooking liquid spooned over.