I know, I know–it’s too hot to make soup–but this is one of the tastiest and most nutrient-dense soups you’ll ever eat. I modified the recipe slightly from one in Judy Converse’s amazing book, Special Needs Kids Eat Right.
Cut one pound of bacon into one-inch pieces. Cook the entire pound of bacon by frying it in a saucepan. Set the cooked bacon pieces aside on a paper towel-lined plate to drain. Peel and dice one pound of potatoes. Parboil the potatoes for five minutes in enough water to cover them, in a Dutch oven. After parboiling the potatoes, add the bacon, five diced shallots, one cabbage (cored and cut into chunks), and a generous sprinkle of sea salt and pepper to the Dutch oven. Add enough water or homemade chicken broth to the pot to cover all the ingredients, reduce the heat so that the stew simmers, and allow the stew to simmer for at least an hour. (I cover it so the water doesn’t evaporate too quickly, and I lift the lid periodically (with a potholder!) to stir the stew with a wooden spoon and add water, if necessary.
Serve with homemade bread (like the sourdough rye bread in Heidi Swanson’s book here, which I make with Bob’s Red Mill gluten-free flour instead).