Cabbage Soup

Ingredients

• a piece of salt pork
• a blanched cabbage
• carrots
• turnips
• leeks
• celery
• an onion stuck with a head of clove
• a saveloy

Method

1. 1

   Boil the salt pork in water for an hour.

2. 2

   Add the blanched cabbage cut into quarters, carrots, turnips, leeks, celery, onion, and saveloy.

3. 3

   Simmer over a slow fire for four hours.

4. 4

   Serve the soup over slices of bread, with vegetables and pork in a separate dish.

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 27. The excerpt below is the record exactly as published.

Cabbage soup. Petit salé aux choux. Salt pork and cabbage. Langue de veau sauce tomates, Calfs tongue, tomato sauce. Pluviers où vanneaux rôtis. Roast plover or lapwings. Cardôns à la moelle, Stewed cardoons and marrow. Madeleines. Madeleine cakes. Cabbage soup. Boil a piece of salt pork in water for an hour; add a blanched cabbage cut into quarters, carrots, turnips, leeks, celery, an onion stuck with a head of clove, pepper, and a saveloy

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