Quick Cabbage Soup with Bacon and Potatoes
Servings: 4
Ingredients
1 lb green cabbage, shredded
2 large Yukon gold potatoes (about 10 oz), cut in 1/2 inch cubes
6 oz uncooked bacon, diced
1 onion, thinly sliced
6 cups chicken stock
3 TBSP red wine vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
Directions
1. In a dutch oven or large pot cook the bacon until crispy. Set bacon aside on paper towels and keep 1 TBSP of the bacon fat in the pot.
2. Over medium heat add the potatoes and onion to the pot with the bacon fat and cook stirring occasionally about 5 minutes.
3. Add the cabbage,salt and pepper and cook for another 5 minutes stirring occasionally.
4. Stir in the red wine vinegar and cook for about 2 to 3 more minutes.
5. Add the chicken stock and bring to a boil.
6. Reduce heat to low and simmer for about 20 minutes or until cabbage and potatoes are tender.
7. Add the bacon and simmer an additional 5 minutes.
8. Serve
2. Over medium heat add the potatoes and onion to the pot with the bacon fat and cook stirring occasionally about 5 minutes.
3. Add the cabbage,salt and pepper and cook for another 5 minutes stirring occasionally.
4. Stir in the red wine vinegar and cook for about 2 to 3 more minutes.
5. Add the chicken stock and bring to a boil.
6. Reduce heat to low and simmer for about 20 minutes or until cabbage and potatoes are tender.
7. Add the bacon and simmer an additional 5 minutes.
8. Serve
