Cabbage Soup

Name: Cabbage Soup
Yield: For 6
Ingredients: salt and freshly ground pepper; 2 large skinned tomatoes; hefty pinch thyme; salt and freshly ground pepper; 3 pints fresh stock; large bunch parsley; 1 oz butter or lard; 1 oz butter or lard; 1 large onion; 4 cloves garlic, peeled; ½ lb soaked haricot beans or 2 cubed potatoes, or ¼ lb haricots and 1 cubed potato; ½ lb soaked haricot beans or 2 cubed potatoes, or ¼ lb haricots and 1 cubed potato; ½ lb soaked haricot beans or 2 cubed potatoes, or ¼ lb haricots and 1 cubed potato; ½ lb soaked haricot beans or 2 cubed potatoes, or ¼ lb haricots and 1 cubed potato; 1 cabbage (about 1½ lbs, either white or Savoy); 1 cabbage (about 1½ lbs, either white or Savoy); 1 cabbage (about 1½ lbs, either white or Savoy)

Preparation info

For
6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 large onion
1 oz butter or lard
1 cabbage

Soup
Gluten-free

Method

Chop the onions and fry in butter or lard in a large, heavy saucepan. Add the chopped cabbage, soaked beans and/or potato cubes, garlic cloves, parsley, thyme and cold stock. Don’t add salt yet. Bring it slowly to the boil; skim, and simmer gently, uncovered, for three hours. Add salt, pepper and the skinned, chopped tomatoes 30 minutes before the end. Serve with chopped parsley. It is really a