Bread and Cabbage Soup for Feast Day

Ingredients

• your cabbages
• a piece of salt pork
• a knuckle of veal
• onions
• carrots
• a bouquet of mixed herbs
• thick slices of bread-crumb
• equal quantities of Gruyère and Parmesan cheese

Method

1. 1

   Cut and blanch cabbage, tie in pieces, place in a stew-pan with bacon, salt pork, ham, veal, onions, carrots, and herbs.

2. 2

   Moisten with stock and simmer.

3. 3

   Add bread-crumbs to thicken, remove cabbage, squeeze, layer with cheese in a pot, and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 102. The excerpt below is the record exactly as published.

Bread and cabbage soup for feast day. This soup is of Gascon origin, and must always be browned in the oven before serving. Cut up your cabbages into quarters, blanch, and dry them carefully in a cloth, tie a string round each piece, and place in a stew-pan, lined with slices of bacon ; add a piece of salt pork, slices of ham, a knuckle of veal, onions, carrots, and a bouquet of mixed herbs, moisten with stock, and simmer over a slow fire; when done, add some thick slices of bread-crumb, and as soon as they begin to thicken the soup, re- move the pieces of cabbage, place them on a cloth, cut off the string, and sqeeze them. Grate equal quantities of Gruyère and Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.