Easy cabbage soup
April 17, 2015 • Category: Soups
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
Joumana Accad Mediterranean, Middle Eastern April 17, 2015 Soups, tagged, 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
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
Rosa says:
Comforting and flavourful!
Cheers,
Rosa
On April 17, 2015 at 12:55 pm
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.
On April 17, 2015 at 5:14 pm
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.
On April 17, 2015 at 6:30 pm
Hélène (Cannes) says:
Moi, j’aime la soupe au chou et la tienne est si appétissante, dans sa petite soupière !
Bises
Hélène
On April 18, 2015 at 5:58 pm
leaf (the indolent cook) says:
Cabbages are great in soups! I much prefer cooked cabbage to raw.
On April 18, 2015 at 6:32 pm
Cynthia says:
Joumana – your website looks so beautiful and this soup looks fantastic! Missing Lebanon and wishing you and your family well.
On April 18, 2015 at 7:06 pm
Linda says:
I love cabbage, and I really want to try this. Thanks so much for sharing! 🙂
On April 18, 2015 at 9:21 pm
Susan says:
I’ve never met a cabbage soup I didn’t like! I’ve never made it with bacon and that sounds delicious.
On April 18, 2015 at 9:46 pm
Valente says:
Love the presentation on a tête-de-lion
On August 19, 2016 at 5:27 am
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!
On February 28, 2017 at 8:15 pm