| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This soup is warmly made with an assortment of vegetables and a touch of bacon and finished off with a fine grating of Parmesan cheese. For a complete meal, serve alongside some 'fresh from the oven' French bread.

Cabbage Soup

4 strips of bacon, diced
2 onions, sliced
1 turnip, peeled and sliced
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 head cabbage, cored and shredded
4 cups chicken broth
2 cups water
1 tablespoon chopped fresh flat-leaf parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons freshly grated Parmesan cheese

1. In a large stockpot combine bacon, onions, turnip, carrot, potato, cabbage, broth, water, parsley and bay leaf. Bring to a boil and simmer, covered, for 1½ to 2 hours.
2. Remove bay leaf and stir in salt and pepper. Spoon into soup bowls and sprinkle Parmesan cheese on top to serve.

Makes 6 servings.