Easy cabbage soup

April 17, 2015  •  ,

cabbage soup

Do you sometimes look at a recipe and think “no way”, or “it would probably taste gross”. Well, this had been my curse with cabbage soup. As much as I LOVE coleslaw, and raw cabbage salads, I could not envision cabbage soup tasting, well, decent.

I was so wrong! This is the easiest, and tastiest soup. I got the bacon cut to order at a deli here in Beirut, but it can be substituted with turkey bacon, or sliced sujuk, or ground lamb  or sausage meat (something with a strong assertive flavor). The recipe from Canadian chef Pol Martin called for a lot more ingredients, like basil, thyme, garlic, and potatoes, but I liked it just fine as is.

Easy cabbage soup

8 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Passive Time: 35 minutes

Ingredients

3 tbsp olive oil or corn oil
1 large onion, chopped or 4 shallots, chopped
1 medium cabbage, shredded less the hard core inside
8 ounces thick bacon, diced or turkey bacon or sujuk, or ground lamb or sausage meat
8 cups chicken or beef stock or water with a bouillon cube
1/2 teaspoon black pepper or nutmeg or allspice

Instructions

panfry cabbage

1. In a large soup pot, over medium heat, pour the oil and heat for 3 minutes. Add the onion and bacon and pan-fry till limp about 7 minutes. Add the shredded cabbage and pan-fry till limp and golden-brown. Add the pepper and season to taste.

Add the bouillon or water, cover and simmer for about 30 minutes. Taste to adjust seasoning and serve.



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Comments

10 Comments  •  Comments Feed

  1. Rosa says:

    Comforting and flavourful!

    Cheers,

    Rosa

  2. Hisham Assaad says:

    You knew I’d have this reaction. Cabbage???
    I’ll have to try that to be able to judge.
    How do you get rid of the side effects of cabbage? I faced the same thing with cauliflower soup.

  3. Joumana says:

    @Rosa: Indeed!

    @Hisham Assaad: I did not feel any, whereas I do with cauliflower! the mysteries of nature. Well, don’t they have pills for those? Actually, one of my Kurdish friends, a personal chef, told me to throw away the initial water when you boil cauliflower and that this is what gets rid of the side effects.

    @Hélène: En fait, c’était juste un préjugé tout bête, dont je me suis débarassée! 🙂

    @Cynthia: WOW, I was thinking of you the other day while crossing over the AUB campus and checking out the cats. Glad to hear from you, did you know there is a cat tragedy going on now, kind of like a Ted Bundy character assaulting kittens. Awful. Hope they catch him soon.

  4. Hélène (Cannes) says:

    Moi, j’aime la soupe au chou et la tienne est si appétissante, dans sa petite soupière !
    Bises
    Hélène

  5. leaf (the indolent cook) says:

    Cabbages are great in soups! I much prefer cooked cabbage to raw.

  6. Cynthia says:

    Joumana – your website looks so beautiful and this soup looks fantastic! Missing Lebanon and wishing you and your family well.

  7. Linda says:

    I love cabbage, and I really want to try this. Thanks so much for sharing! 🙂

  8. Susan says:

    I’ve never met a cabbage soup I didn’t like! I’ve never made it with bacon and that sounds delicious.

  9. Valente says:

    Love the presentation on a tête-de-lion

  10. Lana Banana says:

    Thanks for the recipe. I was looking for inspiration to add to my cabbage soup. Your addition of bacon was just the thing! I had previously made a sort of Lebanese cabbage roll soup (basically a deconstructed malfoof because who has time to make actuall rolls?!) Your addition of bacon reminded me of Southern American collard greens, which I have fresh in my garden at the moment. So I made a fusion of the two. It was so tasty! Thanks for the inspiration!

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