Comment: Ideal if you have left over cabbage and a large piece of bacon
One should always have bacon in a kitchen, in the same way as garlic,
onions and shallots - but I digress). A good smoked bacon is recommended
to give taste to this traditional peasant soup.
An idea, why not serve the toasts with a garlic butter?
3 to 4 people
1 small cabbage (~ 500 g)
1+ medium potato
300+ g good smoked bacon
1 large carrot (or 2 small)
2 bay leaf (opt)
1 large garlic clove peeled and crushed
1 veggy broth cube (opt instead of salt)
S + P
Cut the bacon into 3 or 4 large sections, separating the rind.
Put the bacon and rind in a saucepan with 1.5+ l of water,
Bring to a boil and simmer for 1 h 15 min (nearly 1/3 of the
water will evaporate).
Peel and cut the carrots into sticks, peel the onion,
cut it into large strips and insert the cloves in a larger chunk.
Slice the cabbage into thin strips.
Peel the potato and cut into small cubes.
Blanch the cabbage 5 to 10 minutes in salted water.
When the bacon has cooked its time, increase the heat and add the onion
And carrots. After 15 min, add the potatoes and the cabbage.
Salt (put the cube of broth) and pepper generously.
Bake covered for another 30 minutes, then remove all the bacon and rinds.
Prepare bread for toast if needed.
Discard the rinds and cut the bacon into lardons and put them back in
Can be served on or with thin slices of country bread, possibly toasted.