Here’s my wholesome recipe for cabbage soup with cooked Greek pasta, fresh rosemary and salty bacon: a chunky meal soup…
Buy one head of cabbage and you got food for a week.
Well at least in my case. Because it’s only the hubs and me here at home.
But no problem, we both love cabbage a lot. We don’t mind eating cabbage every single day for 7 days straight. I will usually pan fry the cabbage first, with bacon. As a side dish for sausages or pork chops. And perhaps make an oven dish with stuffed cabbage rolls the day after.
And after that, depending on how much cabbage there’s still left. I will often make soups. Also because the cabbage isn’t that crisp and fresh anymore after a couple of days.
So cabbage soups are perfect for this. Another recipe that I love to make, is stoemp. Or Belgian mashed potatoes with cabbage in it, for pan fried sausages and bacon.
This recipe for cabbage soup is the perfect meal soup. it’s great for lunch for instance. Make sure not to overcook the cabbage and pasta. There still has to be some bite or texture and that really makes a difference.
Recipe For Cabbage Soup with Bacon
This cabbage soup is ready in under 30 minutes, believe it or not.
I added the Greek pasta just to make it wholesome and more filling. If you can’t find Greek pasta, then just any other type of small pasta will do.
And it’s also the perfect way to use up that chunk of leftover savoy cabbage that has been staring at you all week. Next time I think Iâll even sprinkle some grated cheese on top as well. Just to make it extra rich and comfy.
Looks like a great match!
Do you love cabbage recipes?
Then also check out my cabbage beef rolls!
- 1 lb savoy cabbage (450 g)
- 4 cups chicken or vegetable stock (960 ml)
- 2 medium garlic cloves
- 3,5 oz Greek pasta (orzo) (100 g)
- 3,5 oz salted bacon (100 g), diced
- 1 tbsp unsalted butter
- 1 sprig fresh rosemary
- Slice the cabbage into thick strips and add it to a large sieve. Rinse it under cold running tap water and let it drain well.
- Then add the unsalted butter and the sprig of rosemary to a high pan.
- Place it over medium-high heat until the butter has melted. Then add the diced bacon. Season with a pinch of pepper.
- Stir well and cook the bacon for 2 minutes. Then add the sliced savoy cabbage.
- Stir again and cook for 4 to 5 minutes. Then add the Greek pasta.
- Turn the heat high and pour in the vegetable or chicken stock.
- Stir well and bring the soup to a rolling boil. Then turn the heat lower again and cook the soup until the pasta is tender. In the end check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and scoop the cabbage soup into large bowls. Serve hot.