Southern fried cabbage is a classic comfort food side, and it's just as delicious as the base for this moreish soup. Bacon, cabbage, and a touch of sugar unite in the recipe below, for a soup that's rich in flavor and in vitamins.
Braised cabbage can often give off a rather strong smell, but this soup avoids that entirely. Not only is the cabbage quickly fried instead of slowly braised, but the broth is heated separately, keeping you from cooking cabbage at a boil. The sulfurous flavor and smell of the cabbage are mellowed when it's fried, so the result is a slightly sweet cabbage that's buttery and delicious.
Southern Fried Cabbage Soup
6
10 minutes
30 minutes
40 minutes
1/4 pound bacon, diced
1/3 cup vegetable oil
1 head cabbage, cored and sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
8 cups chicken stock
Place the bacon in a cold soup pot. Set over medium heat and slowly cook until the bacon has rendered its fat and the meat that remains is crisp. Remove the bacon from the pot with a slotted spoon and set aside.
Add the vegetable oil to the remaining bacon fat, then add the cabbage, onion, salt, pepper, and sugar. Fry, stirring occasionally, until browned and relatively tender, about five minutes.
Remove the solids from the pot and pour off any excess fat. Add the chicken stock and stir to bring up the fond. Bring to a boil, then reduce to a simmer and add the cabbage. Remove from the heat immediately.
Ladle the soup into bowls and top with the reserved bacon before serving.