Red Cabbage Soup with Crusted Top

Name: Red Cabbage Soup with Crusted Top
Yield: Serves 6
Ingredients: black pepper; salt; 25 g/1 oz Parmesan cheese, freshly grated; 225-350 g/8-12 oz red cabbage; 2 teaspoons dill seeds (optional); 1.5 litres/2½ pints chicken stock; juice of 1 lemon; 2 teaspoons sugar; 3 rounded tablespoons fresh white breadcrumbs; generous handful fresh parsley, finely chopped; 225 g/8 oz thick smoked streaky bacon rashers; 2 medium onions; 25 g/1 oz butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

225-350 g/8-12 oz red cabbage
225 g/8

Soup

Method

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 a