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Cabbage Soup

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
This recipe has crossed borders and adapted to the tastes of the regions it has traversed, but it remains a genuine popular recipe. Here is a simple version, but it's entirely up to you to customize it according to your preferences.

Cabbage Soup for 6 Hearty Eaters:

  1. 1 large green or white cabbage
  2. 500 g of half-desalted pork belly
  3. 1 large finely chopped onion
  4. 3 peeled and finely sliced carrots
  5. 2 tablespoons of lard or duck fat
  6. 350 g of peeled and roughly chopped potatoes
  7. 1 bay leaf, a pinch of thyme
Cabbage Soup
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1- Boil 3 liters of water.

2- Meanwhile, cut the cabbage in half, remove the core and thick veins, and wash the rest twice with plenty of water. Finely slice the leaves.

3- Submerge the sliced cabbage in boiling water and let it boil for 2 minutes. Then, refresh it with cold water and drain it in a colander. I always "blanch" the cabbage to make its digestion smoother.

4- Melt the lard (or duck fat) in a pot, then add the onion and sweat it without coloring for 3 minutes. Add the carrots and sliced cabbage, thyme, and bay leaf. Let it sweat for another 5 minutes, covered. Then, add 2.5 liters of water and the pork belly. Season lightly with salt and freshly ground pepper. Cook for 30 minutes at a low simmer, occasionally removing impurities released by the pork (skim off).

5- After 30 minutes, add the potato chunks, taste the seasoning, and continue cooking gently for another 1 hour.

6- Remove the pork belly and, on a cutting board, cut it into large cubes. Then, put it back into the soup.

Serve at the center of the table and savor this genuine family-friendly dish. This recipe has crossed borders and adapted to the tastes of the regions it passed through, but it remains a true popular recipe. Here is a simple version, but feel free to customize it according to your preferences.
credits photo : © Dar1930

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Couet ivan
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Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
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