1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
50 g butter
1 cup streaky bacon, chopped
1 cup raw white cabbage, chopped
1 cup raw potato, chopped
1 cup tinned, whole peeled tomatoes, chopped
1/2 cup tomato puree
1/4 cup sugar
2 litres chicken stock
Salt and pepper to taste
Fry the onion and garlic in the butter until soft, then add the bacon. Add the cabbage, potato and tomato, sauté for a few minutes.
Add chicken stock and tomato purée and simmer gently until vegetables are cooked. Add sugar and seasoning to taste.
Serve with freshly grated cheese (Parmesan or pecorino) on the side.