- 2 tbsp butter or ghee, divided
- 1 lb bacon or ham, cut into 1″ thick strips
- 1 onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp black pepper, more to taste
- 1/4 tsp ground fennel
- 2 carrots, coarsely chopped
- 2 waxy potatoes, peeled and coarsely chopped
- 4 cups chicken stock
- 1/2 head green cabbage, coarsely chopped
- salt to taste
- 1 cup frozen peas
- 1 small handful fresh parsley, chopped
- Warm 1 tbsp of the butter in a skillet over med/low heat, then add the bacon or ham strips. Brown the pork, about 4 minutes per side, then set aside to cool, about 5 minutes. Once cool, cut into bite-sized chunks and set aside.
- While to pork cools, warm the other 1 tbsp of butter in a stockpot over medium heat, then add the chopped onion. Sauté until soft and translucent, about 5 minutes. Add the garlic, thyme, pepper, and fennel and sauté until aromatic, about 1 minute. Add the carrots, potatoes, bacon or ham chunks, and chicken stock; bring to a boil then reduce to med/low and simmer for 10 minutes.
- Add the cabbage and simmer until all of the vegetables are tender, about 5 minutes. Taste and add salt and pepper if needed. Add the frozen peas and simmer until bright green, about 2 minutes; remove from heat, stir in the parsley, and serve.
Source: The Domestic Man