Ingredients
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1/2 lb bacon, chopped
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1 onion, chopped
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1/2 head cabbage, coarsely chopped
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2 potatoes, peeled and diced
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5 cups chicken broth
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1 1/2 teaspoons dried fine herbs
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salt & freshly ground black pepper
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1 cup shredded swiss cheese
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1/2 cup shredded sharp cheddar cheese
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3/4 cup heavy cream
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1/2 teaspoon dried dill
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1/8 teaspoon cayenne pepper
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1 bunch green onion, chopped
Instructions
- Saute bacon in a dutch oven over medium heat, until partially crisp. Pour off all but 3 to 4 TBS of the fat.
- Add the chopped onions and cabbage to the pan. Saute for 5 minutes, or until onions are soft.
- Stir in potatoes, then chicken broth, fine herbes and salt and pepper. Bring to a boil. Immediately reduce heat, and simmer, uncovered, for 30 minutes, or until potatoes are quite tender.
- Just before serving add the cheeses slowly, stirring until melted, but do not allow to boil. Add remaining ingredients and adjust seasoning if required.