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Cabbage Soup Recipe

User Rating 5 Star Rating (1 Review)

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Cabbage Soup Recipe

French Cabbage Soup

Simon Aughton

This French cabbage soup recipe makes the ideal farmhouse soup: easy in preparation, rustic in presentation, and exquisitely delicious in taste. The flavors of the vegetables meld together seamlessly with only a hint of smoky salted bacon, lemony thyme, and nutty Gruyere cheese. Serve this with good bread and a bottle of wine for a hearty meal.

Prep Time: 20 minutes

Cook Time: 1 hour, 35 minutes

Total Time: 1 hour, 55 minutes

Ingredients:

  • 7 slices bacon
  • 4 cups chicken stock
  • 3 cups water
  • 2 onions, chopped
  • 2 leeks, washed and thinly sliced
  • 2 carrots, finely chopped
  • 1 clove garlic, crushed and chopped
  • 3/4 teaspoon dried thyme
  • 1 turnip, finely chopped
  • 2 medium potatoes, chopped
  • 8 cups chopped cabbage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Gruyere (optional, for garnish)

Preparation:

In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.

Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, garlic, and thyme to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.

Add the turnip, potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.

This cabbage soup recipe makes 6 to 8 servings.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member tamdavidson1

My husband and I love, love this delicious soup! Thank you so much Rebecca Franklin for giving us this recipe!

10 out of 10 people found this helpful.

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