In a large soup pot, fry the bacon pieces until crisp; remove the bacon with a slotted spoon and set aside but don’t drain the grease.

Add the onion to the bacon grease and sauté for 5-10 minutes, stirring occasionally, until the onion is translucent; add the cabbage and, stirring occasionally, continue to sauté for another 5 minutes or so until the cabbage is limp but not browned.

Add the broth and simmer until the cabbage and onions are tender, about 15 minutes.

Add the half-and-half, salt, and pepper, and heat thoroughly but do not boil.

Sprinkle the bacon pieces and cheese on top of each bowl of soup.

(We do this at the table so everyone can add the amount that seems right to them.

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