Cabbage Chowder

Instructions

1. 1

   In a large pan, heat the oil over medium heat.

   Tip: Use a heavy-bottomed pan to prevent scorching.

2. 2

   Add the diced onion and sauté until softened.

   Tip: This will take about 5 minutes.

3. 3

   Add the minced garlic and cook for 1 minute.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the chopped cabbage, potatoes, caraway seeds, salt, and pepper. Stir well.

   Tip: Make sure everything is coated in the oil and spices.

5. 5

   Pour in the water and bring the mixture to a boil.

   Tip: Reduce the heat to low and simmer for 10 minutes.

6. 6

   In a small bowl, mix the flour and a splash of milk until smooth.

   Tip: This will help thicken the chowder.

7. 7

   Add the flour mixture to the pan and stir to combine.

   Tip: Continue to simmer for another 10-15 minutes, or until the chowder has thickened.

8. 8

   Add the diced bacon and stir to combine.

   Tip: This will add a smoky flavor to the chowder.

9. 9

   Taste and adjust the seasoning as needed.

   Tip: You can add more salt, pepper, or milk to taste.

10. 10

    Serve hot, garnished with chopped fresh herbs if desired.

    Tip: This chowder is best served fresh, but it can be refrigerated for up to 3 days.