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Ingredients
- Ingredients
- 5 slices thick bacon crumbled
- 4 russet potatoes, peeled and cubed
- Salt
- 3 cups thinly sliced green cabbage
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- 1 cup Organic Chicken Broth, recipe follows
- Ground pepper
Preparation
Step 1
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
Microwave bacon until crisp. Saute the sliced cabbage in the olive oil or bacon grease on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add crumbled bacon, butter, salt and pepper to taste.