Ingredients
25g / 1oz butter
2 medium onions (sliced)
8 rashers of rindless smoked back bacon (cut in thin strips)
1¼ litres of chicken stock
Salt & pepper
Method
Melt the butter in a large saucepan. Add the onions and cook for around 2-3 mins over a medium heat until softened. Add the bacon and raise the heat. Cook for a further 2-3 mins until the onions are golden, stirring occasionally. Add the chicken stock, bring to the boil and simmer for another 3-4 mins. Bring to the boil again and add the cabbage. Simmer for 5-6 mins until the cabbage is tender. Adjust the seasoning to taste.
Chef's Tips
An ideal way to serve this soup is to pile a mound of cabbage and bacon into a deep bowl and cover with a little liquid