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Bacon Cabbage Soup

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The cabbage soup is a peppy soup that is both filling and savory. Filled with frankfurters, the vegetable soup is spiced withnutmeg and flavored with dill and bay leaf. Topped with a little cheese, I love this soup with sliced of freshly toasted bread.
  Shredded cabbage/2 cups shredded green cabbage 1 Small
  Fat bacon slices 2 , chopped
  Onion 1 Large, chopped
  White of leek 2 Small, sliced
  Carrots 2 , sliced
  Potato 1 , sliced
  Flour 1 Tablespoon
  Brown stock/Water and cubes / ham stock, if not too salty 4 Cup (64 tbs)
  Chopped parsley 2 Tablespoon
  Bay leaf 1
  Nutmeg 1 Pinch
  Chopped dill/1 teaspoon dill seeds 2 Teaspoon
  Frankfurters 4 , fried, sliced
  Fat 1 Tablespoon
  Croutons 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Wash and shred green cabbage; put into pan of boiling salted water.
Cook 5 minutes; drain.
Rinse under cold water.
Meanwhile, heat bacon over gentle heat until fat runs.
Add onion, leeks, carrots, and potato; stir over heat a few minutes.
Sprinkle in flour; blend well.
Add stock, parsley, bay leaf, salt, and pepper; bring to boil.
Reduce heat; simmer 10 minutes.
Add cabbage.
Cook 20 minutes or until vegetables are tender but not mushy.
Adjust seasoning; add nutmeg and dill.
Remove bay leaf.
For garnish, put few slices frankfurters into each serving

Recipe Summary

Side Dish

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Bacon Cabbage Soup Recipe