4 thick cut slices bacon, chopped
1 med. onion, chopped
1/2 med. cabbage head, thinly sliced crosswise
1/8 tsp. red pepper flakes
2 cans chicken broth (or stock, enough to make a quart)
2 (15 oz.) cans cannellini beans, drained and rinsed
1/2 tsp. sage
Minced parsley

Cook bacon in heavy medium saucepan until crisp. Transfer bacon to a paper towel using slotted spoon. Add onion to pan and cook over medium heat until translucent, stirring occasionally.

Add cabbage to saucepan and cook until tender, stirring frequently, about 8 minutes. Stir in beans and sage, broth and red pepper. Simmer 15 minutes, stirring occasionally. Sprinkle with bacon and parsley.