|A delicious way to increase your vegetable intake!|
Ingredients (makes 6 side dish servings):
1 1/2tbs organic butter
1 medium onion, diced
1 head red cabbage, cored & shredded
1qt chicken stock (msg & gluten free)
4 bay leaves
sea salt to taste
12 slices nitrate and preservative free bacon
1. Heat butter in the bottom of a large stock pot over medium high heat. Add onions and cook until translucent and soft. Add your cabbage, stock, bay leaves, and about 1tsp sea salt. Bring to a boil, cover with a lid, and reduce the heat to low to simmer. Let cook about 10 minutes or until cabbage is soft.
2. While your cabbage is cooking pan fry your bacon in a large saute pan over medium heat until crisp (you may need to do this in batches). Crumble bacon and set aside.
3. When you cabbage is soft, remove the bay leaves and use an immersion blender to puree your soup (be careful not to splatter yourself; it's hot!). Alternatively, you could throw batches of it in the blender (but be careful because the steam will build up and blow off the lid so do it slowly and let the steam escape). Return to the pot and give it a good stir.
4. Serve soup with a small handful crumbled bacon. Enjoy!
1 serving = 1c soup with 2 slices bacon crumbled
Sodium: ~ 800mg