Cabbage Soup

Ingredients

• 1 middle-sized head of cabbage or 2 small ones
• 1 large onion stuck with 2 cloves
• A breakfast cupful of yam, cut in pieces about two inches square
• 6 or 7 pints of water
• 2 tablespoons native butter or lard
• 3 teaspoons salt
• 2 berkono or half a teaspoon black pepper
• 4 turnips
• 5 carrots
• a bunch of parsley if obtainable

Method

1. 1

   1.

2. 2

   Split the cabbage in half, wash it well and let it stand in cold salted water.

3. 3

   Halve the onions, peel the yam, carrots, and turnips, and cut them in small pieces.

4. 4

   2.

5. 5

   Melt the butter in a large pot.

6. 6

   When it begins to sing, add the yam, carrots, turnips, and onion.

7. 7

   Fry slightly until just turning yellow.

8. 8

   Pour on the water gradually, add salt, pepper, and parsley.

9. 9

   Boil, then simmer for two hours.

10. 10

    Add more hot water if needed.

11. 11

    3.

12. 12

    Add the cabbage, boil for 20 minutes, then simmer for an hour and a half.

13. 13

    4.

14. 14

    Serve with bread in the soup tureen.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 20. The excerpt below is the record exactly as published.

Cabbage Soup. (II). 1 middle-sized head of cab- bage or 2 small ones. 1 large onion stuck -with 2 cloves. A breakfast cupful of yam, cut in pieces about two inches square. 6 or 7 pints of water. 2 tablespoons native butter or lard. 3 teaspoons salt. 2 berkono or half a teaspoon black pepper. 4 turnips, 5 carrots a bunch of parsley if obtainable

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