1/2 head cabbage, chopped
1 3/4 qts. water
2 tbsp. bacon drippings
8 c. chopped potatoes
1 onion, chopped
1 c. chopped celery
3 tsp. salt
3 tsp. pepper
1/2 c. butter
2 tbsp. flour
1 qt. milk
1 qt. Half and Half
2 tbsp. chopped parsley
1 tbsp. sage
1-2 lbs. processed cheese, cubed

In a 2 quart saucepan, cook cabbage in 2 cups of water with bacon drippings until tender. Set aside. Boil potatoes, onion, celery, salt and pepper in remaining water until potatoes are very tender. In a small saucepan, melt butter, stir in flour until smooth. Add milk and Half and Half.

Cook and stir until sauce is heated through. Stir sauce into potato mixture; add cabbage with liquid and parsley. Sprinkle with sage and stir until blended, and heated through. For a richer soup base add cheese. Serves 8-10. (I used one pound of Velveeta cheese).