1/2 head cabbage, shredded
4 small potatoes, peeled and diced
1 large onion, cut in half and sliced into rings
4 clove garlic, minced
2 parsnips, peeled and diced
4 slices of thick cut bacon cut into 1-2 inch strips
2/3 cup water
1 teaspoon caraway seeds
1/2 teaspoon paprika (preferably the hot Hungarian kind)
salt and pepper to taste
Brown bacon in a large pan or Dutch oven. Scoop out and remove. Saute onions and garlic in drippings on medium high heat until they start to turn brown (about 10 minutes). Add potatoes, turnips and 1/3 cup water and some salt. Cover. Cook for about 30 minutes stirring frequently so it does not burn. Add cabbage, salt, pepper, paprika, caraway seeds, and 1/3 water. Cover and cook for another 15-20 minutes until the cabbage is tender.
My husband, Matt, made this last night at dinner (he also wrote up the recipe for me, so I take no responsibility for its content) in response to my mother dropping off 1/2 a head of cabbage. It is so yummy, but we are a total lost as to what to call it. I thought it felt British (cabbage, parsnips, potatoes, bacon) but Matt insists it is more Eastern European (caraway seeds, cabbage, potatoes). So it has no real name, but it is goodness itself. The flavors compliment each other, and if you are squeamish about cooking in bacon fat, you can drain all or some of it and replace with less heart-stopping olive oil.