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Red Cabbage Soup with Crusted Top
- Serves
6
- Difficulty
Easy
Published 1997
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 225 g 8
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
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