Our Recipe Corner (July 2013)

from the Kitchen of Pat Hurst



1/2 lb. bacon, coarsely chopped 1 c. half & half

1 med. onion, chopped 1/2 tsp. black pepper

12 c. shredded cabbage 2 tsp. salt

2-1/2 qt. chicken stock Grated Swiss cheese

In a large stockpot, fry bacon over med.-high heat; remove and set aside. To the drippings in the pan, add the cabbage and onion, red heat to medium and sauté for 10 minutes or until cabbage is limp but not brown. Add the stock and simmer until the cabbage and onion are tended, 10-15 minutes. Remove from heat and transfer 3 c. of mainly the cabbage to a blender and puree. Return to the stockpot and stir in half and half. Season with salt and pepper and served garnished with reserved bacon and Swiss cheese.

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