Julia Child's Cabbage Soup

More sharing options

Share on Twitter

4.8 of 5 (4)

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

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.