German Savoy Cabbage and Potatoes

23 I know, O LORD, that the way of man is not in himself, that it is not in man who walks to direct his steps. 

24 Correct me, O LORD, but in justice; not in your anger, lest you bring me to nothing. 

25 Pour out your wrath on the nations that know you not, and on the peoples that call not on your name, for they have devoured Jacob; they have devoured him and consumed him, and have laid waste his habitation.  - Jeremiah 10:23-25

For the cabbage

1 savoy cabbage

4 red potatoes

1 c water

2 t cumin 

1 bay leaf

1 heaping T chicken base seasoning

A few turns cracked black pepper

1/2 of a lemon zest

2 T cream

1 capful apple cider vinegar

1 t sugar

Pinch of cayenne 

For the bacon mixture

1 t olive oil

1 onion, diced

1 shallot, diced

6 ounces bacon, diced 

FOR CABBAGE: 

Remove rib of each leaf and core the head.

Stack leaves and slice into strips.

Put all seasonings, bay leaf and water in a large pot, cover and boil for 10 minutes until just slightly tender.

Place potatoes on paper plate and cover with a plastic lid.

Microwave for 3 minutes on each side or until fork tender.

FOR BACON MIXTURE:

Dice bacon, shallot and onion.

Fry onions and shallots in oil, then add bacon.

Stir often.

When bacon is crispy, add potatoes.

Cook 5 minutes, stirring constantly.

TO ASSEMBLE: 

Drain cabbage.

Remove bay leaf.

Mix bacon mixture into cabbage.

Serve and enjoy.