Julia Child's Cabbage Soup
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, 1971Number 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.
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.
Member Ratings For This Recipe
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CD3543611
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USMAWIFE
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RAPUNZEL53
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HOLLYM48
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PREMAM