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 soupJoumana Accad Mediterranean, Middle Eastern April 17, 2015 Soups, Soup, cabbage,
Prep Time: 20 minutes
Cook Time: 40 minutes
Passive Time: 35 minutes
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
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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