Ingredients
• 2 tbsp butter or olive oil
• 6 oz (170g) smoked bacon or salt pork, diced (or turkey bacon for lighter option)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 3 cups peeled and diced potatoes (about 2–3 medium)
• 4 cups chopped green cabbage
• ½ tsp dried thyme
• ¼ tsp black pepper
• Salt to taste (bacon adds saltiness—taste before adding!)
• Optional: ½ cup heavy cream or milk (for creamier version)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat butter over medium heat. Add diced bacon and cook 5–6 minutes until lightly browned and crisp. Remove with a slotted spoon, leaving fat in the pot.
- Sauté onion in bacon fat 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in broth, potatoes, and thyme. Bring to a boil, then reduce heat and simmer 15 minutes until potatoes are tender.
- Add chopped cabbage and cooked bacon. Simmer 10–15 minutes more until cabbage is tender but still bright green.
- Stir in cream or milk if using. Heat gently (do not boil).
- Season with pepper and salt only if needed.
- Serve hot, garnished with fresh parsley and crusty bread on the side!
✨ Comforting, wholesome, and perfect for cool weather!
💡 Make it vegetarian: Skip bacon and use smoked paprika + 1 tbsp soy sauce for depth. Use veggie broth.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 35 mins , Total Time : 50 mins , Servings : 6 , Calories : 180 , Net Carbs: 22g , Fats: 8g , Protein: 9g