 | | Directions |
- Discard any damaged outer leaves and shred (slice thinly, then chop) the cabbage. Chop the onion, carrot and celery. Dice the bacon. Drain and rinse the beans.
- In a heavy 3 quart or larger saucepan over low heat, cook the diced bacon until crisp. Raise the heat to medium, add carrots, onions and celery, cook and stir until onions are soft--about 5 minutes.
- Stir in the cabbage and add water to cover--about 1 quart. Add salt, pepper and beans. Cover and simmer until cabbage is very soft--about 1 hour.
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Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 4
|  | | Ingredients | | - | | 1 small head green cabbage, about 1 lb. |
| - | | 2 ounces bacon |
| - | | 1 onion |
| - | | 1 carrot |
| - | | 2 stalks celery |
| - | | 1 can (about 1 lb.) white beans: Great Northern, cannellini, etc |
| - | | 2 teaspoons salt, or more, to taste |
| - | | 1 teaspoon freshly ground pepper |
| - | | water |
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