Ingredients:
4 slices of Irish bacon
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 large potatoes, peeled and diced
1 small head of cabbage, shredded
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Directions:
In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove bacon from the pot and set aside, leaving the drippings in the pot.
Add the diced onion and garlic to the pot and sauté until the onion is translucent.
Pour in the chicken broth and bring to a boil. Add the diced potatoes and cook for about 10 minutes, or until tender.
Stir in the shredded cabbage, dried thyme, and rosemary. Reduce heat to a simmer and cook for another 10 minutes, or until the cabbage is tender.
Chop the cooked bacon into small pieces and add it back to the pot. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 4 servings