Quietly make the bacon in water for 45 min. at low temperature.
Cut the cabbage into quarters, remove the stalk and cut the quarters into strips. Blanch in enough salted water for five min. Drain in a colander. Quarter carrots lengthwise and cut into two to three inch pieces. Cut potatoes into quarters lengthwise or into sixes. Sprinkle onion with bay leaf and clove.
Add the vegetables to the soup. Season to taste with salt and freshly ground pepper. Do everything with closed lid for 30 min. at low temperature.
Remove bacon from soup and cut into fine slices. Serve soup in heated deep plates and garnish with bacon.
Serve with crusty farmhouse bread. To preserve a stronger flavor, the soup can be cooked for up to 120 minutes.
Our tip: Use a deliciously spicy bacon for a delicious touch!