Table of Contents

INGREDIENTS
  • 1/2 lb (about 2) potatoes, washed
  • 1/2 lb bacon, cut in quarter pieces
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely sliced
  • 4 to 5 cups chicken stock
  • 1 bay leaf
  • 1/2 cabbage, roughly chopped
  • Parsley, chopped (for garnish)
  • Kosher salt and freshly cracked black pepper, to taste
PREPARATION
  1. Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.
  2. In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.
  3. Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.
  4. Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
  5. Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
  6. Season with salt and pepper, remove bay leaf, and garnish with parsley.
  7. Serve and enjoy!

By Admin

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