COACHMAN HOUSE SUPPER CLUB CABBAGE BACON SOUP

1/4 pound bacon, diced
1 medium head cabbage, coarsely chopped to yield 10 to 12 cups
1/2 small onion, chopped
Water to cover
Scant 1/4 cup chicken base
1 to 2 teaspoons seasoned salt
1 (12 ounce) can evaporated milk
4 tablespoons flour mixed with 4 tablespoons water to thicken
1 tablespoon freshly chopped parsley (optional, for garnish)

In 6-quart kettle, brown bacon over medium heat. Add cabbage and onion, then add water to cover. Add base and seasoned salt and cook until cabbage is very tender, 30 to 45 minutes.

Add evaporated milk. Bring to a boil and gradually add flour/water mixture to thicken. Soup should be the consistency of thin gravy.

Top each serving with parsley if desired.

Makes about 4 quarts
Source: Carolyn Peterson to the Milwaukee Journal Sentinel, December 13, 2006