Heat a pan on medium heat.

Cut the bacon into small squares (about a quarter inch). Add to hot pan and cook until slightly crisped, stirring occasionally to prevent burning. About 5 minutes.

While the bacon is cooking, dice the onion.

Add the onions and continue to cook until the onions are softened, 2-3 minutes.

While the onions cook, chop the cabbage. I like to cut the cabbage into half inch thick slices, then cut the slices in half.

To the bacon and onion, add stock and scrape the bottom of the pan. Add cabbage, salt and pepper. Stir to combine.

Cover and simmer for 30 minutes. Add more stock if there is not enough liquid in the pan.

Make the slurry by combining the cold water with flower. Stir well until there are no clumps.

Add the slurry to the cabbage and stir quickly. You want to make sure to distribute the slurry well before it starts to thicken.

Add fresh parsley and stir once again. Cook for another 5 minutes stirring occasionally.

Serve as a side or on its own. See our serving section for more ideas.