12 ounces bacon, chopped
1 large yellow onion, diced
1 large carrot, finely chopped
2 stalks of celery, finely chopped
3 cloves garlic, chopped
1 small coarsely chopped green cabbage, about 1 1/2 pounds
1 can 28 ounces of diced tomatoes
4 cups vegetable or chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon mustard powder
½ to 1 tsp sea salt, to taste
2 teaspoons of brown sugar
Freshly crushed black pepper, to taste
Italian parsley, finely chopped, to serve
In a large saucepan over medium-high heat, cook the bacon until crisp. With a slotted spoon, place the bacon on a plate lined with paper towels. Discard all but 2 tablespoons. Add the onion, carrot, and celery to the pan and cook until the carrots are almost tender and the onion is softened about 5 minutes. Deglaze the pan with a few tablespoons of chicken broth if the vegetables start burning bacon fat.
Add the cabbage and garlic and cook for about 3 minutes. Add tomatoes, chicken broth, garlic powder, onion powder, paprika, thyme, mustard powder, salt, and brown sugar, and mix well. Increase the heat to high and bring it to a boil. Reduce the heat to simmer and cook until the cabbage is tender for about 25 to 30 minutes. Return the bacon to the saucepan and mix well. Add the pepper and salt to taste.
Serve with more pepper and parsley.