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
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.
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.
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.
Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.
Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.
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