Irish Cabbage and Bacon Soup
Things You'll Need:
- Large Skillet
- Sauce Pot (optional)
- 1 Head Green Cabbage
- 1 Medium Yellow Onion
- 1/2 lb. Thick Cut Bacon/ Canadian Bacon
- 2-3 White Potatoes
- 4 Cups Vegetable Stock or Chicken Stock (your choice)
- Sharp Knife
- Cutting Board
- Remove core from the green cabbage and coarsely chop the remaining cabbage leaves.
- Finely dice the onion.
- Chop potatoes into 1/2" cubes.
- Use a separate cutting board to roughly cut the bacon into 1/2" pieces.
Step 1: Melt butter in the sauce pan set on medium heat. Add onion and bacon. Saute for 8-10 minutes until onions become translucent and bacon begins to crisp.
Step 2: Add chopped cabbage and potatoes. Continue to saute for an additional 10 minutes, stirring occasionally.
Step 3: Pour in vegetable stock. If necessary, transfer ingredients to a larger stock pot if saute pan is not large enough. Cover and simmer for 25-30 minutes until potatoes are tender.
Step 4: Season with salt and pepper as desired.
Step 5: Serve.
Of course, everyone's tastes vary. You might find adding chicken stock instead of vegetable stock tastes richer. I prefer Canadian bacon instead, due to the lower fat content. If you try the recipe out, please feel free to tell me all about it!
Where was the first St. Patty's Day celebration held?
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Diva J. :)
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