I always think of Portugal when I make green cabbage soup; there you are surrounded by the incongruous sight of hundreds of cabbages growing between the vines. But red cabbage too, cooked long and gently, makes a wonderful soup.
Cut the cabbage in quarters, cut out any core part and slice the rest up very finely. Cut the rind off the bacon and slice into 2.5cm/1 in pieces. Peel the onions, cut in half and slice thinly.
Melt the butter in a large, heavy-based saucepan and add the dill seeds, bacon and onions. Stir over a low heat for a few minutes until the onions have softened. Then stir in the sliced cabbage and add the stock, lemon juice and sugar. Bring to the boil, then cover the pan, lower the heat and simmer gently for about 2 hours.
Shortly before the soup is ready,
© 1997 Josceline Dimbleby. All rights reserved.