Cabbage Soup
From the one star french chef Patrick Asfaux
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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 large green or white cabbage
- 500 g of half-desalted pork belly
- 1 large finely chopped onion
- 3 peeled and finely sliced carrots
- 2 tablespoons of lard or duck fat
- 350 g of peeled and roughly chopped potatoes
- 1 bay leaf, a pinch of thyme
Progression
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.
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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