1). Place the loin of bacon in a large saucepan. Add the leek and peppercorns. Cover with cold water. Bring to the boil, then simmer gently for approximately 20 minutes per half kg.
2). Heat oven to 200ºC.
3). Remove the joint from the saucepan but reserve the liquid.
4). Remove the rind from the bacon loin and score the fat. Place it on a roasting dish. Spread with the mustard and brown sugar and put in the oven for 15-20 minutes.
To Cook the Cabbage:
5). Place the cabbage in a saucepan with the reserved cooking liquid from the bacon joint.
6). In a separate pan sweat off the onion in the butter and add salt and white pepper.
7). Bring cabbage to the boil, then reduce to a simmer and cook for 2-3 minutes.
8). Drain well and toss the cabbage in the onion and butter.
To Serve:
9). Slice the bacon and serve on the bed of cabbage with floury potatoes and butter.
