Cabbage Soup Name: Nathalie Alcantara Base: Fort Eustis Recipe: 4 thick slices bacon, diced 2 onions, sliced 1 turnip, sliced 2 carrots, diced 2 potatoes, cubed 1 head green cabbage, shredded 4 cups chicken stock or bouillon 2 cups water 6 sprigs parsley * 1 bay leaf * Garnish: 1/4 cup parmesan cheese, grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.