{"id":5245,"date":"2024-03-05T08:39:48","date_gmt":"2024-03-05T08:39:48","guid":{"rendered":"https:\/\/newsx48.info\/?p=5245"},"modified":"2024-03-05T08:39:48","modified_gmt":"2024-03-05T08:39:48","slug":"5245","status":"publish","type":"post","link":"https:\/\/newsx48.info\/?p=5245","title":{"rendered":""},"content":{"rendered":"

1\/2 lb (about 2) potatoes, washed
\n1\/2 lb bacon, cut in quarter pieces
\n1 onion, finely chopped
\n1 carrot, peeled and finely sliced
\n4 to 5 cups\u00a0chicken<\/a>\u00a0stock
\n1 bay leaf
\n1\/2 cabbage, roughly chopped
\nParsley, chopped (for garnish)
\nKosher salt and freshly cracked black pepper, to taste<\/p>\n

PREPARATION<\/strong><\/p>\n

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.<\/p>\n

In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.<\/p>\n

Saut\u00e9 onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.<\/p>\n

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