Cabbage Soup with Dumplings


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is good plain cooking, the sort of food I was reared on, and loved by everyone.


For the soup

  • 50 g (2 oz) butter
  • 6 smoked streaky bacon rashers, cut in thin strips


  • Begin by making the dumplings. Sift the flour into a mixing bowl with the suet and herbs and season generously with pepper and a pinch of salt. Add just enough of the cold water to make a pliable, firm but not-too-sticky dough. Leave to rest for 20 minutes.
  • With floury fingers, break off small nuggets of dough and roll them between your palms into cherry-sized bal