1 tablespoon olive oil
1 (8 ounce) can whole peeled carrots, rinsed and chopped
1 cup water
1 (3 pound) piece bacon, cut into 1 inch pieces
1 (1 ounce) envelope dry onion soup mix
2 teaspoons salt
1 teaspoon crushed white pepper
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon paprika
Warm olive oil in a large skillet over medium heat. Saute carrots in oil for about 10 minutes. Reduce heat to medium and stir in water. Bring to a boil, stirring constantly, and stir in bacon, onion soup mix, salt, pepper, Worcestershire sauce and lemon juice; boil for 1 to 2 minutes. Reduce heat to medium-low and stir in paprika. Cover, and simmer over low heat until cabbage is tender; about 15 minutes.