The groundhog might have predicted early spring, but he sure was wrong this time.
Who listens to a silly groundhog anyway? I do….that’s who.
I got my hopes up just to wake up to a Winter Wonderland in March….seriously groundhog….Where are you getting your information?
Anyhow …. since spring is taking it’s sweet time to come and the temperatures are still below 0 Celsius I decided to make a big pot of soup to heat us up….get the body furnace going…you know.
The soup of choice what was on sale was Cabbage Soup with Potato & Bacon
You can make this cabbage soup soup without the bacon as a vegetarian cabbage soup.
I think the bacon and potatoes give the soup that hearty flavor…..and my oldest son’s motto is : “Everything Is Better With Bacon”.
For my version of the Cabbage Soup with Potato & Bacon you will need:
- 1 medium or large Green Cabbage (thinly sliced)
- 1 medium Onion (finely chopped)
- 1/2lbs of Bacon (cut into strips)
- 1/4 cup Flour
- 4 medium Potatoes (peeled and cubed)
- 4 Cloves of Garlic (chopped)
- 1/2 tsp Caraway Seed
- 1l of Vegetable Broth (can use more water instead)
STEP 1: In a large stock pot heat little bit of vegetable or olive oil. Add finely sliced onion and bacon cut up into strips. Saute it all together till the bacon is almost done and onion is translucent.
STEP 2: Slice cabbage into thin strips (by hand or using mandolin) and add it to the pot. Let it saute on medium heat and occasionally stir .
STEP 3: When cabbage is little softer (not done) dust it with flour, stir around. Add caraway seeds, salt and pepper, vegetable stock and water (2-3L of liquid in total)
STEP 4: Put in cubed raw potatoes and chopped garlic. Simmer the cabbage soup on medium low for about 2 hours. You can also add a little bit of dried wild mushrooms (I do) for better taste. The inviting smell will let you know when your Potato Cabbage soup is ready.
Don’t forget….Keep Smiling….Keep Cooking!
Bibi's Culinary Journey