Serves 4 to 6 people
- 4 slices bacon, cooked and chopped
- 4 TBSP butter
- 1 large onion, chopped
- 1 cloves garlic, minced
- 1 head cabbage, chopped
- 1/4 cup flour
- 2 cans chicken broth
- 2 tspn salt
- 1/4 tspn thyme leaves (not powder)
- 1 tspn red pepper flakes
- 1 cup half & half cream
- 8 oz smoked Gouda cheese, coarsely grated
- 2 carrots, large chopped
- 3 TBSP dry sherry
Melt butter in large pot at medium-high heat and add chopped onion and garlic. Cook onion and garlic until transparent – about 3-5 minutes. Add chopped cabbage and sauté until tender. Add flour to mixture and stir 3-5 minutes. Add chicken broth and spices and cook until slightly thickened. Add half-and-half cream and heat mixture thoroughly, then add shredded cheese and stir until melted. Add chopped carrots and simmer without boiling until carrots are tender. Stir in chopped bacon and serve.