Cover the pot and bring the soup to a rapid simmer. Continue cooking, stirring occasionally, until the cabbage is very soft, 25 to 30 minutes. 12 ounces lean bacon, cut into 1/2-inch dice. Remove pan from heat and allow to cool slightly. A tasty family feast recipe using some essential Irish-style ingredients including potato, bacon and cabbage. You can use either 6 slices of thick cut bacon, or 9 slices of "regular" bacon. Add the potatoes, chicken broth, bay leaf and vinegar. 1/2 head cabbage, chopped or shredded. Cover. Enjoy. 2 cups yellow onions, peeled and sliced lengthwise Add the stock and potato and cook for eight minutes or until the potato has softened. When the bacon has cooled, crumble it … Spray the large soup pan with frylight, turn into a medium heat and add the celery, onion, garlic, carrot and potato. If you have leftover cooked sausage, use it instead of the bacon. Chicken stock. This cabbage bacon soup is a hearty, delicious, warm-you-to-your-bones soup that’s perfect for a busy weeknight meal or a casual lunchtime fare. 1 cabbage, about 2 to 2 1/2 pounds. Add potatoes and cover skillet with a lid to cook the pototoes quicker. Add the garlic and sauté until fragrant, 2 minutes. With only 6 ingredients, this easy Cabbage, Potatoes, and Bacon stir-fry cooks quickly in 30 minutes using just a single pan. Melt the butter in a large, heavy frying pan, then add the bacon and fry for a minute or two. Directions. Whole milk. We have updated this post with new photos when making it for St. Patrick’s Day 2016. Preparation. 2 large Idaho potatoes, about 2 1/2 pounds. Cook until softened. Polish-style Cabbage, Potato and Sausage Soup There is a Polish soup called kapusniak with potatoes, cabbage and kielbasa. Cook over medium heat, stirring frequently for 5-7 minutes until bacon is crisp and onions are browned. Cook bacon, remove from skillet, drain and set aside. https://www.allrecipes.com/recipe/182112/carrot-potato-and-cabbage-soup When potatoes are almost done, add the onion and cabbage. The recipe no special prep, either. Ingredients for this sweet potato, bacon, and savoy cabbage soup: Bacon! Instructions. Powder sugar plum liquorice. Drain off the bacon grease. (David shredded his cabbage for this step.) Cook the bacon until browned and crispy, about 10 minutes. Yellow onion and garlic. Heat the remaining 2 tablespoons of the butter in a skillet, add the cabbage and season with a little salt and pepper. Caramels chocolate bar donut cookie. Most Irish would not be too impressed with a sweet potato added into a very Irish dish, but I often do thing out of the normal, and I think it adds amazing flavour to this soup. Stick to your ribs soup, very warm and comforting. Savoy cabbage, finely chopped. Just dice and cook the bacon and onions, chop the cabbage, and then simmer the dish for about 20 minutes in chicken broth or water. Chop the onion, carrot, celery and garlic. Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. To make the soup, heat the olive oil in a saucepan over a medium heat. Saute onions and carrots until tender in bacon drippings or olive oil. saucepan over med-high heat. Add the chicken stock and cook for a further 5 mins. Grated nutmeg. Add the vegetables and potatoes, season well, the reduce the heat and cover the pan.Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boiol. For this version, we used turkey bacon for a lighter soup, and it was still very tasty. It’s hearty and chunky, and the interplay of shapes, colors and textures makes it so inviting. Of course! 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