Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 medium leek, white and light green parts, thinly sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 medium head green cabbage, chopped (about 6 cups)
- 2 medium potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5–6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the leek and onion to the bacon fat; sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in the vegetable broth and water, then add the cabbage, potatoes, bay leaf, and thyme. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes or until cabbage and potatoes are tender.
- Remove the bay leaf. Stir in heavy cream if using, and adjust seasoning to taste.
- Serve hot, topped with reserved crispy bacon and fresh parsley.
Notes
- For a vegetarian version, omit bacon and use smoked paprika (1 tsp) to add depth.
- Store leftovers refrigerated for up to 4 days or freeze for up to 2 months.
- For extra richness, stir in a tablespoon of butter with the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: British Rustic
- Diet: None specified
Nutrition
- Serving Size: 1 cup
- Calories: 145 Kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
