5 slices bacon, diced
1 lg. onion, diced
2 cloves garlic, minced
1/2 head sm. cabbage, shredded
1 red apple, chopped
3 tbsp. flour
2 cans chicken broth (small)
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/2 c. heavy cream
2 egg yolks
2 tsp. Dijon mustard

Saute bacon; drain. Saute onions and garlic. Add cabbage and apple; saute. Stir in flour. Cook for 3 minutes.

Slowly add chicken broth.

Add pepper, nutmeg and cinnamon. Stir.

Add bacon; bring pot to a boil.

Simmer, stirring occasionally about 25 minutes.

Just before serving, stir in cream, mixed with egg yolks and some hot soup. Pour into pot. Add mustard. Serve immediately.