- 2 tablespoons butter, divided
- 1 pound bacon or ham, cut into 1-inch-thick strips
- 1 onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper plus more to taste
- 1/4 teaspoon ground fennel
- 2 carrots, coarsely chopped
- 2 waxy potatoes, peeled and coarsely chopped
- 4 cups chicken stock
- 1/2 head green cabbage, coarsely chopped
- Salt, to taste
- 1 cup frozen peas
- 1 small handful fresh parsley, chopped
- 1/2 fresh parsley
How to make this recipe
Warm 1 tablespoon of the butter in a skillet over medium-low heat, then add the bacon or ham strips. Brown the pork, about 4 minutes per side, then set aside to cool, about 5 minutes. Once cool, cut into bite-sized chunks and set aside.
In a stockpot, warm the other 1 tablespoon of butter over medium heat, then add the chopped onion. Sauté until soft and translucent, about 5 minutes. Add the garlic, thyme, pepper and fennel and sauté until aromatic, about 1 minute. Add the carrots, potatoes, bacon or ham chunks and chicken stock. Bring to a boil then reduce to medium-low and simmer for 10 minutes.
Add the cabbage and simmer until all of the vegetables are tender, about 5 minutes. Taste and add salt and pepper if needed. Add the frozen peas and simmer until bright green, about 2 minutes. Remove from heat, stir in the parsley and serve.