"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Soup Recipe

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This recipe for Cabbage Soup, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh

Category:
Category:

Ingredients:  
Ingredients:  
12 c. Shredded cabbage (1 head)
2 c. (12 oz) bacon or pancetta or mix fine chop
2 c. Dice onions
1/2 c. Flour
10 c. Chicken stock
2 c. Dice carrots
2-3 c. Dice potatoes
Kosher salt and pepper
2 t. Caraway seeds, crush
2 T. White wine vinegar
1 t. Sugar
1 c. Heavy cream
Fresh thyme

Directions:
Directions:
Cabbage in lg bowl-add boiling water to cover and let sit a minute; drain.
Lg pot over med heat, cook bacon then set bacon aside. Cook onions in fat until wilted about 15 min. Sprinkle flour and stir. Add seasoning. Add broth and stir rapidly with whisk. When simmers, add cabbage, carrots, potatoes, caraway, vinegar, sugar. Simmer, stir often about 30 min. Add cream and simmer 5-10 min. Can finish with 1 T. More vinegar

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is delicious! Inspired by Craig Claiborne

 

 

 

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