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15 minutes
30 minutes
45 minutes
- 18.20 gm olive oil
- 250g shortcut bacon, chopped
- 500g cabbage
- 2 desiree potatoes, peeled, cut into 1cm cubes
- 1530.00 gm chicken style liquid stock
- 40.00 ml flat-leaf parsley leaves, chopped
- crusty bread, to serve
- In a large saucepan over medium-high heat, sauté bacon and onion in oil for 3 minutes until the onion is tender and translucent.
- Toss in the cabbage and potatoes and cook for 2 minutes while stirring. Pour in the stock and let it come to a boil. Lower the heat to medium-low and simmer, uncovered, for 15 minutes until the potatoes are tender. Season with salt and pepper, then serve this hearty soup in warm bowls, garnished with parsley, and accompanied by crusty bread.
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