A bread and cabbage soup? I’ve never heard of such a thing, you say.
Well, uh, yeah that’s why I’m bringing it to you guys. Cause you need this in your life. One of those I could have ordered from a fancy French restaurant but actually threw it together with some basic pantry ingredients type of things. Pretty swell. Bacon, cabbage, melted cheese, and rustic bread.
Soups such as these are quite forgiving, as many of the ingredients can be substituted for one another, and they make great leftovers. Hence, why I’m bringing you this wonderful creation today.
So it’s a soup, but it’s not a soup. It’s layered like a lasagna, but it’s not made with pasta- so not a lasagna. The bread + broth combo is similar to how you would make a bread pudding, but there’s something about the title cabbage bread pudding that does not do it justice – so we’ll just stick to calling it a soup. A cabbage soup.
This cabbage soup is a slight adaptation from a Jaimie Oliver recipe. Despite seeing his recipes at least a dozen times, I’ve come face-to-face with the fact that I actually have no idea who this elusive Jaimie Oliver is.
A stranger to celebrity chefs, I am not. I can watch Chopped all day (bucket list: do a legit Chopped competition with friends) or end the night with some Beat Bobby Flay.
Fun drinking game: drink whenever Bobby Flay adds chili to his dish.
So, how did I not know who Jaimie Oliver is? Merely adding his name to a recipe imbues it into a legendary status.
All I do know is that it’s a great recipe. I must warn you- this cabbage soup is rich and packed with flavor. Definitely not for the light-hearted, empty-bellied, or day I say, waistline conscious. But it is the perfect comfort recipe; for rainy days, Sunday suppers, or even an Easter brunch.
I added small heirloom tomatoes to this recipe, to brighten it up. You don’t know what heaven is until you have a cheesy spoonful of cabbage and bacon, then an explosion of fresh heirloom tomatoes. They also make it look a bit prettier, don’t you think?
WHAT TO KNOW ABOUT THIS CABBAGE SOUP
Like all things legendary, you start with some crusty Italian bread and then toast it in some garlic butter.
Fry up some bacon and combine with cooked cabbage and kale. Your house will smell divine.
Being the Picasso of the kitchen you are, artfully layer the garlic-toasted bread and the cabbage-bacon mixture with melty cheese and tomatoes, then pour over the stock and bake until bubbly.
Your masterpiece has one finishing touch- just to be a little extra, while the soup is baking, fry up some sage in the garlic butter, and garnish the soup with the crispy-herby goodness.
Peer out the window and admire the Eiffel tower while sipping on a fine Bordeaux. (Or, uh, a worn kids playground and the maintenance crews’ routine leaf blowing afternoon session. Hey- it may not be Paris, but at least you can have great food 😉 )
Thanks for reading, and, as always, let me know in the comments how your cabbage soup turned out!