½ pound bacon ends and pieces, chopped, rendered in soup pot, remove crisp bacon to paper towels
In bacon fat, sauté:
1 med head of cabbage, trimmed & shredded ¼” strips
1 large onion, diced
1 stick celery, sliced thin
1 teaspoon caraway seed
When cabbage is tender, onions translucent, spoon off extra bacon fat, add:
2 carrots, large shred
2 red bell peppers, diced
Can add crushed hot chilies to taste for some spice
Add in ½ gallon water, bring to boil, reduce heat and simmer 15-20 minutes.
Serve in bowls with crispy bacon sprinkled on top of soup.