Country Potato-and-Cabbage Soup

At The Restaurant: $10 per person Guanciale (pork jowl) adds salty richness.

At Home: $4 per person Use bacon, which costs less than guanciale.

Slideshow: More Delicious, Warming Soups

  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 ounces thick-cut bacon, diced
  • 1 large onion, thinly sliced
  • 1 leek, white and tender green parts, thinly sliced
  • 1/2 cup dry white wine
  • 6 parsley sprigs
  • 6 thyme sprigs
  • 1 bay leaf
  • 1 pound small red potatoes, thinly sliced
  • 6 cups chicken stock
  • 1 pound green cabbage, finely shredded (4 cups)
  • Salt and freshly ground pepper
  • 2 tablespoons snipped chives
  • Three 1/2-inch-thick slices of country bread, cut into cubes
  • 2 garlic cloves, lightly smashed
  • 2 tablespoons minced parsley

How to make this recipe

Contributed By Photo © Kana Okada Published February 2009





495586 recipes/country-potato-and-cabbage-soup 2013-12-06T23:21:00+00:00 Mark Sullivan fall|winter|chef-recipes-made-easy|stewing|eastern-european|german-austrian-and-swiss|polish|soups-and-stews|4|make-ahead february-2009,Mark Sullivan,cabbage soup,winter soup,guanciale recipes,country-potato-and-cabbage-soup 495586
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement