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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.7
  • Total Fat: 3.0 g
  • Cholesterol: 25.5 mg
  • Sodium: 760.0 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Julia Child's Cabbage Soup calories by ingredient
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Julia Child's Cabbage Soup

Submitted by: BUBONICLOU

Introduction

from Mastering the Art of French Cooking, 1971 from Mastering the Art of French Cooking, 1971
Number of Servings: 8

Ingredients

    3 1/2 qts water
    3-4 cups peeled, quartered boiling potatoes
    1 1/2 lb chunk of lean salt pork, lean
    bacon, or smoked, unprocessed ham
    2 lbs or 3 qts roughly sliced cabbage
    8 crushed peppercorns or a big pinch of
    ground chili pepper
    salt as necessary, added near the end
    6 parsley sprigs tied with 1 bay leaf
    1/2 tsp marjoram
    1/2 tsp thyme
    4 cloves mashed garlic
    2 medium onions studded w 2 cloves
    2 peeled, quartered carrots

    Optional:
    2-4 peeled, quartered turnips
    2-3 sliced celery stalks
    1-2 cups fresh white beans, or half-cooked
    navy beans, or add canned white or red
    beans to soup 10-15 minutes before end
    of simmering

    Toasted French bread on side

Directions

Place the water, potatoes, and meat in the kettle and bring to boil.

Add the cabbage and all the other ingredients. Simmer partially covered for 1 1/2-2 hours or until the meat is tender. Discard parsley bundle, bay leaf, and cloves. Remove the meat, slice it into serving pieces, and return it to the kettle. Correct seasoning. Skim off accumulated fat.

If not to be served immediately, set aside uncovered. Reheat to simmer before serving.

Serve in a tureen or soup plates, accompanied by the bread.

Number of Servings: 8

Recipe submitted by SparkPeople user BUBONICLOU.






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  • Incredible!
    1 of 2 people found this review helpful
    I made this Sunday and my only complaint was I didn't have a pot big enought to fit everything in! So very yummy! Thanks for transcribing it here. - 4/6/10

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