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Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . In a large pot, cook the bacon over medium-high heat, stirring often, until browned and crisp, about 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

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  • Pour off all but 1 tablespoon bacon fat, add the onion and cook until softened, about 3 minutes. Add the potatoes and cabbage and cook, stirring often, until the potatoes have softened slightly and the cabbage is wilted, 5 to 7 minutes. Pour in the vinegar and cook, stirring, until the flavor mellows, about 2 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and cabbage are soft, 20 to 25 minutes.

  • Meanwhile, brush the bread with olive oil on both sides and place on a baking sheet. Toast in the oven, 10 to 15 minutes. Rub the cut sides of the garlic all over the bread.

  • Season the soup with salt, pepper and the parsley. Divide among 4 bowls, top each with the bacon and serve with the garlic bread.

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