Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 1 Savoy or green cabbage
- 250 g (1/2 lb) lean bacon, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 6 yellow onions, cubed
- 45 ml (3 tbsp) duck fat
- 3 L (12 cups) beef or chicken broth
- 6 tomatoes, peeled, seeded and chopped
- 4 medium-sized carrots, diced
- 4 stalks celery, diced
- 10 ml (2 tsp) chopped oregano
- To taste salt, oregano and pepper
Preparation
- Cut the cabbage into 6 parts and remove the centre (the heart). Heat the duck fat in a large pot, and slowly brown the bacon, garlic, and onion.
- Add the broth, cabbage, and other vegetables. Add salt and pepper. Let simmer on low heat for approximately 1 hour. Sprinkle with oregano and serve.
Cook commentary
Serves: 6
Time: hands-on: 15 min
cooking: 75 min
total prep: 90 min
Chef's Tip: You can turn this soup into a complete meal by adding 1 Toulouse sausage per person and a can of red kidney beans 15 minutes before the cooking time is up.
No comment