1 tablespoon of olive oil
1 large brown onion
250g shortcut bacon, chopped
½ cabbage shredded (500g)
2 potatoes, peeled, cut into 1cm cubes
6 cups of chicken stock
2 tablespoons of flat leaf parsley leaves, chopped
Crusty bread to serve
Heat oil in a large saucepan over medium high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft.
Add cabbage and potatoes. Cook, stirring, for 2 minutes. Add the stock and bring to the boil. Reduce heat to medium-low.
Simmer, uncovered, for 15 minutes or until the potato is tender. Season with salt and pepper.
Sprinkle with parsley and serve with crusty bread.