German Cabbage Soup
Servings: 6
Ingredients
- 5 slices thick cut bacon turkey or beef; cut into 1/2 - 3/4 inch pieces
- 3 Tb butter unsalted, divided use
- 1 head green cabbage thinly sliced, core removed
- 2 teaspoon caraway seeds optional
- ⅔ c white wine
- 4 c beef broth
- 1 teaspoon dry parsley
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dry thyme leaves
- 1 c heavy cream
- 3 russet potatoes peeled & cubed
Instructions
- To begin, sauté the cut turkey or beef bacon pieces in your Dutch oven with 2 tablespoons of the butter, until they are golden and crispy. Use a slotted spoon to scoop the cooked bacon out to a dish that is lined with a paper towel. Set it aside for now.
- Add the shredded cabbage to the Dutch oven and cook over medium heat until the cabbage is cooked and slightly browned in some spots, about 10 minutes. Add the reaming butter if you need to, but the butter-bacon drippings are often enough.
- Add in the white wine and scrape the bottom of the pot to loosen all of the "flavor bits" and de-glaze the pot.
- Add in all of the remaining ingredients.
- Bring it to a boil, reduce the heat, and simmer until the potatoes are cooked, about 15 minutes.
- Top your bowl of soup with the cooked bacon.
- Enjoy!
Video
See This Recipe:
https://cosmopolitancornbread.com/german-cabbage-soup/Nutrition
Serving: 1c | Calories: 322kcal | Carbohydrates: 22g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 998mg | Fiber: 3g | Sugar: 3g
