Soak the bacon overnight in cold water to remove the majority of the salt. After soaking place in a pot and cover with fresh water. Bring the water to the boil. Remove the scum that forms on the top of the water once boiling, cover and simmer for roughly one and a half hours. Cut a cabbage into quarters and add to the pot. Continue cooking slowly for about another 20 minutes until the cabbage is tender enough to eat. Drain and serve with boiled potatoes.
“I still make that. I might make that tonight”