Ingredients:

4 slices bacon; thick, diced
1 head green cabbage; shredded
2 onions; sliced
4 cups chicken stock or bouillon
1 turnip; sliced
2 cups water
2 carrots; diced
6 sprigs parsley
1 bay leaf
2 potatoes; cubed
salt & pepper to taste
1/4 cup parmesan cheese; finely grated

Directions:

In a 6-quart saucepan, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle and season to taste with Salt and Pepper. Pour into hot soup plates and garnish with Parmesan cheese.

Variation: Top with 1/4 cup Crumbled Goat or Feta Cheese.