Bacon and cabbage is one of my favourite food combos. Up there with tomatoes and basil or fish and lemon. I love it cooked as a meal on it’s own but this soup makes for an even more comforting treat.
Hearty Bacon & Cabbage Soup
Ingredients
- 6 slices bacon chopped
- 1 onion peeled & diced
- 1/2 small cabbage
- 3 cups chicken stock
- 2-3 tablespoons sherry or wine vinegar or wine vinegar
- shaved parmesan cheese to serve
Instructions
- Heat a large saucepan on a medium high heat. Add a little oil and your bacon and cook, uncovered, stirring every now and then for 5 minutes or until the bacon is crispy.
- Remove bacon from the pan, leaving behind the oil.
- Pop your onion in the pan (add more oil if you think it needs it). Cover and cook, stirring periodically until the onion is soft and golden. About 10 minutes.
- While the onion is cooking finely slice your cabbage. Then add to the pot when your onion is soft.
- Add stock and bring to a simmer. Cook, uncovered until the cabbage is no longer crunchy – around 15 minutes.
- Remove from the heat. Add 2 tablespoons vinegar. Taste and season with extra vinegar, salt and pepper as needed. Remember you’re going to serve with salty bacon and cheese.
- Divide soup between two bowls. Top with parmesan and bacon.
Variations
pantry-friendly – cabbage lasts for months in the fridge so for me it’s a pantry ingredient. Or substitue frozen cauli.
5-ingredients – either skip the parmesan or use water instead of the stock.
short on time – use two pots and cook the bacon at the same time as the onion – will save you 10 minutes. Or just skip the onions.
vegetarian – double the onion, use vegetable stock, skip the bacon and use lots of parmesan. Add some cooked lentils or beans, smoked almonds or sun dried tomatoes to make it more substantial.
more substantial (carb lovers) – toss in cooked pasta or potatoes or serve with hot buttered sourdough toast. Or better yet some Irish soda bread buttered with Kerrygold.
more substantial (low carb) – serve with a big dollop of home made garlicky mayo or top with a poached egg. Or add more bacon and some roast macadamias.
herby – add some rosemary, sage or thyme with the cabbage.
different veg – try with kale, collard greens, spinach, or chard.
different pork products – crumbled pork sausages, sliced chorizo or salami would all work.
paleo (grain, legume & dairy-free) – replace parmesan with a dollop of mayo or smoked almonds.
keto / ultra low carb – skip the onion.
Waste Avoidance Strategy
bacon – freeze it.
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
stock / sherry or wine vinegar – keep it in the pantry
parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.
Prepare Ahead
Yes! Just cook as per the recipe but keep the parmesan separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer and top with cheese.
Add to my Old Favourite Recipes
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