Cabbage Soup

Ingredients

• 2 cabbages
• 2 onions
• 2 small carrots
• a clove of garlic
• a bouquet-garni
• 2 cloves
• equal quantities of bacon
• equal quantities of mutton

Method

1. 1

   Pick and cut the cabbages into quarters, removing the hard part.

2. 2

   Blanch in water for 15 minutes, then drain.

3. 3

   Return to the stew-pan with water and stock, bacon, mutton, onions, carrots, garlic, bouquet-garni, and salt.

4. 4

   Simmer gently for at least 2 hours.

5. 5

   Remove meat, drain cabbage, chop finely, pass through a sieve, reheat with stock, and serve.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 28. The excerpt below is the record exactly as published.

a bouquet-garni ; season with salt and pepper, braise gently for 1 \ hours. Serve the cabbage in a vegetable dish. Reduce the liquor and strain over the cabbage. Cabbage Soup. Take 2 cabbages, pick, cut in quarters, take out the hard part in the centre, place them in a stew-pan CABBAGE. 61 of water, and blanch for 15 minutes. Drain and return to the stew-pan, moisten with water and stock. Add also equal quantities of bacon and mutton, 2 onions, 2 small carrots, a clove of garlic, a bouquet- garni, and 2 cloves

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