- 6 slices bacon, diced
- 1 head cabbage, shredded
- 1 medium onion, chopped
- 2 quarts chicken stock
- 1 cup heavy cream
- Grated Swiss cheese
Do not let it brown. Add chicken stock, and simmer until vegetables are tender.
Remove from heat and puree in blender. Return to pot, add cream, and garnish with bacon and grated Swiss cheese. Serves 10.
More "Lost" Kentucky RecipesKentucky Corn Fritters (1969)
Kentucky Bourbon Stew (1805)
(Origin - "Dining in Historic Kentucky - A Restaurant Guide with Recipes" by Marty Godbey, 1985. This recipe is from Science Hill Inn in Shelbyville, Kentucky.)