Cabbage Soup with Dumplings

Name: Cabbage Soup with Dumplings
Prep time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 1 tablespoon chopped fresh parsley; 50 g (2 oz) butter; 1 large onion, halved and sliced finely; 6 smoked streaky bacon rashers, cut in thin strips; 1.2 litres (2 pints) chicken, ham or vegetable stock; 1 potato, cubed; salt and pepper; 1 Savoy cabbage, shredded finely; 125 g (4 oz) self-raising flour; 1 heaped teaspoon chopped fresh thyme; 50 g (2 oz) dried shredded suet; about 100 ml (3½ fl oz) cold water; ½ vegetable or chicken stock-cube; 450 ml (¾ pint) boiling water

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

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.

Ingredients

For the soup

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

Method

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