Recipe: Cabbage Soup

1 Boil 3.2 qt (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 2.6 qt (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.