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