Ingredients
1/2 pound bacon strips, cut into l-inch pieces
2 carrots, cut into 1/8-inch slices
2 onions, cut into 1/8-inch slices
1 parsley root, cut into 1/8-inch slices
1 firm head of green cabbage (2-2 1/4 pounds)
l 1/4 cups fresh or canned beef
Sal

Method
Render the bacon in a large skillet over low heat for about 5 minutes. Discard the bacon strips. Add the sliced vegetables to the rendered fat and saute over moderate heat, stirring several times, for about 5 minutes, or until the onions are transluc