Prep 15 mins
Cook 45 mins
Got this out of Bon Appetit magazine about 12 years ago.
- 8 ounces thick slab bacon, rind removed,cut crosswise into 1/2 inch thick slices,then cut into 1/2 inch wide pieces
- 2 small leeks
- 3 medium parsnips, peeled,chopped
- 2 russet potatoes, peeled,chopped
- 1 large onion, chopped
- 1 small turnip, peeled,chopped
- 1 bay leaf
- 2 (14 1/2 ounce) cans beef broth
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1⁄2 small green cabbage, chopped (about 4 cups)
- Cook bacon in heavy large pot over medium heat until fat is rendered, about 8 minutes.
- Using slotted spoon, remove bacon and reserve.
- Cut green part off leeks and reserve.
- Halve leeks lengthwise, then slice crosswise.
- Add sliced leeks, parsnips, potatoes, onion, turnip and bay leaf to pot and cook until vegetables begin to soften, stirring frequently, about 15 minutes.
- Add beef broth, chicken broth and cabbage and bring to boil.
- Reduce heat and simmer 20 minutes.
- Return bacon to pot and cook 10 minutes longer.
- Season with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Thinly slice pale green part of reserved leeks.
- Ladle stew into bowls.
- Top with sliced leeks and parsley and serve.