Cabbage Soup, Potage Au Chou
Ingredients
Directions
Prepare the cabbage
Cut the cabbages into quarters.
Boil them in a large quantity of water.
Transfer the cabbages to fresh water and remove the stalks.
Cook
Tie the cabbages and place them in a stewpan with a little bacon.
Season and cook until tender, then serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cabbages
- Form the body of the soup and soften into tender, mild-flavoured pieces during cooking.
- Bacon
- Adds fat and savoury flavour to the cooking liquid and the cabbage.
The step that matters
Season and cook until tender. Cabbage needs enough time over gentle heat to soften fully; undercooked cabbage stays tough and sulfurous-tasting. Seasoning near the end lets you adjust salt once the bacon has released its own salt into the pot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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