Easy cabbage soup
April 17, 2015 • Category: Soups
Do you sometimes look at a recipe and think “no way”, or “it would probably taste gross”. Well, this had been my curse with cabbage soup. As much as I LOVE coleslaw, and raw cabbage salads, I could not envision cabbage soup tasting, well, decent.
I was so wrong! This is the easiest, and tastiest soup. I got the bacon cut to order at a deli here in Beirut, but it can be substituted with turkey bacon, or sliced sujuk, or ground lamb or sausage meat (something with a strong assertive flavor). The recipe from Canadian chef Pol Martin called for a lot more ingredients, like basil, thyme, garlic, and potatoes, but I liked it just fine as is.
Easy cabbage soup
Joumana Accad Mediterranean, Middle Eastern April 17, 2015 Soups, Soup, cabbage, tagged,8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Passive Time: 35 minutes
Ingredients
3 tbsp olive oil or corn oil
1 large onion, chopped or 4 shallots, chopped
1 medium cabbage, shredded less the hard core inside
8 ounces thick bacon, diced or turkey bacon or sujuk, or ground lamb or sausage meat
8 cups chicken or beef stock or water with a bouillon cube
1/2 teaspoon black pepper or nutmeg or allspice
Instructions
1. In a large soup pot, over medium heat, pour the oil and heat for 3 minutes. Add the onion and bacon and pan-fry till limp about 7 minutes. Add the shredded cabbage and pan-fry till limp and golden-brown. Add the pepper and season to taste.
Add the bouillon or water, cover and simmer for about 30 minutes. Taste to adjust seasoning and serve.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!
Comments
10 Comments • Comments Feed
Rosa says:
Comforting and flavourful!
Cheers,
Rosa
On April 17, 2015 at 12:55 pm
Hisham Assaad says:
You knew I’d have this reaction. Cabbage???
I’ll have to try that to be able to judge.
How do you get rid of the side effects of cabbage? I faced the same thing with cauliflower soup.
On April 17, 2015 at 5:14 pm
Joumana says:
@Rosa: Indeed!
@Hisham Assaad: I did not feel any, whereas I do with cauliflower! the mysteries of nature. Well, don’t they have pills for those? Actually, one of my Kurdish friends, a personal chef, told me to throw away the initial water when you boil cauliflower and that this is what gets rid of the side effects.
@Hélène: En fait, c’était juste un préjugé tout bête, dont je me suis débarassée!
@Cynthia: WOW, I was thinking of you the other day while crossing over the AUB campus and checking out the cats. Glad to hear from you, did you know there is a cat tragedy going on now, kind of like a Ted Bundy character assaulting kittens. Awful. Hope they catch him soon.
On April 17, 2015 at 6:30 pm
Hélène (Cannes) says:
Moi, j’aime la soupe au chou et la tienne est si appétissante, dans sa petite soupière !
Bises
Hélène
On April 18, 2015 at 5:58 pm
leaf (the indolent cook) says:
Cabbages are great in soups! I much prefer cooked cabbage to raw.
On April 18, 2015 at 6:32 pm
Cynthia says:
Joumana – your website looks so beautiful and this soup looks fantastic! Missing Lebanon and wishing you and your family well.
On April 18, 2015 at 7:06 pm
Linda says:
I love cabbage, and I really want to try this. Thanks so much for sharing!
On April 18, 2015 at 9:21 pm
Susan says:
I’ve never met a cabbage soup I didn’t like! I’ve never made it with bacon and that sounds delicious.
On April 18, 2015 at 9:46 pm
Valente says:
Love the presentation on a tête-de-lion
On August 19, 2016 at 5:27 am
Lana Banana says:
Thanks for the recipe. I was looking for inspiration to add to my cabbage soup. Your addition of bacon was just the thing! I had previously made a sort of Lebanese cabbage roll soup (basically a deconstructed malfoof because who has time to make actuall rolls?!) Your addition of bacon reminded me of Southern American collard greens, which I have fresh in my garden at the moment. So I made a fusion of the two. It was so tasty! Thanks for the inspiration!
On February 28, 2017 at 8:15 pm