Cabbage and Bacon Broth

Cabbage and Bacon Broth

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Servings: 6
Calories: 245


  • 1/2 small cabbage
  • 4 1/3 oz carrots
  • 5 1/3 oz onions
  • 2 oz lean bacon without rinds
  • bouquet garni
  • 3 pint water in which vegetables have been cooked or general household stock
  • salt and pepper
  • 6 slices French bread


  • Shred the cabbage, cut the carrots into julienne strips (p63);
  • Slice the onions thinly.
  • Cut the bacon into small strips.
  • Put the vegetables and bacon into a large, heavy saucepan and fry gently until the bacon fat runs and the vegetables are well coated.
  • Add the bouquet garni. Pour in the water or stock, cover, and heat to boiling point.
  • Cook for 20 minutes at just above simmering point.
  • Remove the bouquet garni and season to taste.
  • Keep over very low heat while toasting the bread slices until crisp and golden.
  • Put one into each soup bowl or cup, and pour the broth over them.
  • Serve with grated cheese.
Calories: 245 kcal
Carbohydrates: 48 g
Protein: 11 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 1492 mg
Potassium: 313 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 3999 IU
Vitamin C: 31 mg
Calcium: 71 mg
Iron: 3 mg
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