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1
Soak beans for 8 hours the day before or while at work.
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2
Heat olive oil in a large stock pot around medium high temperature.
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3
Add bacon.
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4
Salt and pepper a little.
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5
Let cook until bacon begins to caramelize.
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6
Add garlic.
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7
Let cook until garlic begins to smell.
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8
You may allow some pieces of garlic to lightly caramelize, but do not let all garlic brown.
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9
If you haven't already, turn heat down to medium or even medium low depending on how fast the garlic is cooking.
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10
Add 1/4 cup of the white wine vinegar to break up any fats stuck to the bottom of the stock pot.
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11
Add cabbage and stir until cabbage is coated with oil.
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12
You may want to add cabbage and stir in sections to make sure all cabbage gets coated.
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13
Salt and pepper as cabbage is getting coated.
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14
Add the beans and continue to stir and get everything coated.
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15
Cover contents with as much water as it takes to coat everything in the stock pot.
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16
Add the rest of the white wine vinegar.
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17
Turn heat back up to medium high and bring to a boil.
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18
Let boil for a few minutes and then cover and simmer for 30-45 minutes or until beans and cabbage are both cooked through.
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19
Depending on how waterey you want the soup, you can add more water if you want.
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20
Watch the pot as it cooks and skim any bubbles off the top as they show up.
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21
Do not stir bubbles back inches.
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22
Serve hot.
