• 5 slices thick bacon
• 2 onions, sliced
• 2 carrots, diced
• 3 potatoes, cubed
• 1 head green cabbage, shredded
• 4 cups chicken stock
• 2 cups water
• 1/2 bunch parsley, tied together
• 1 bay leaf
• 1/4 cup parmesan cheese, grated

Method

Line bottom of a heavy soup pot or Dutch oven with bacon.  Heat pan while cooking bacon slowly over medium heat.  Remove bacon when crisp and set aside to drain. 

Put all ingredients except for potatoes, salt and pepper into pot.  Bring to a boil, and when boiling, lower heat so that liquid remains at a hard simmer.  Cook, partially covered, for 3/4 hour.  Add potatoes and cook another 15 to 20 minutes or until potatoes are soft..

Remove bay leaf and parsley bundle.  Season to taste, being careful with salt as the bacon will have already salted the broth.  When ready to serve, crumble the set aside bacon and sprinkle over the top.

Serves:  4 - 6

Contributor: Geraldine Minne

back to article on cabbage - more recipes

 

top of page