3 slices bacon, chopped; or 2 T olive oil
1 c chopped onion
2 carrots, cut into 1-inch pieces
1 head cabbage (about 2-lbs), cored and sliced into wedges
2 large potatoes, cubed
1 t fennel seeds
1-12 oz bottle dark beer or 1/2 c dark beer plus 1 c water
salt and pepper, to taste
1. In a Dutch oven or large skillet with a lid, cook the bacon over medium heat until lightly browned. Or, heat the oil. Add the onion and cook until transparent and softened, about 5 minutes. Add the carrots, cabbage, potatoes, fennel seeds, beer, (water), salt, and pepper. Bring to a simmer, cover tightly and cook for 20 to 25 minutes, or until vegetables are tender. Stir occasionally.
3. If there’s a lot of liquid, uncover and raise heat to evaporate much of the liquid. Watch that the vegetables don’t burn.