2 c. of shredded cabbage
1 c. of sliced carrots
1 c. of frozen green peas
3/4 c. of sour cream
1 tbsp. of olive oil
3 tbsp. of bacon bits
1 chopped onion
1 tbsp. of whole wheat flour
3 (14.5 oz) cans of chicken broth
1 tsp. of salt
1/4 tsp. of ground black pepper
1 bay leaf


Add some olive oil to a lare pan over a medium flame.
Saute the onion and bacon bits approx. 5 min. Then stir in the flour until coated.

Add the chicken broth, stirring around 3 min.(until thickened)
Add to the mixture cabbage, carrots, salt, pepper, and bay leaf.

Cook on low heat for around 20 min.
Remove bay leaf.

Just before serving, stir in the peas and sour cream.