My husband is a funny boy. He leaves for work by 6 a.m. – before the newspaper would be delivered – so he stops for a paper on the way to work to read while on break. He always brings the paper home, and I read it in the evening. That’s just what I was doing one night last week, when I turned the page and saw this note written on the photo featuring a local woman and her Potato Cabbage Soup.
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HaHa! Way to be subtle, hon! I made the soup the very next day. You can find the original recipe in the newspaper clipping here.
I made a number of changes, of course, like using bone broth rather than water, and cream instead of milk. I also sautéed the onions in bacon fat and added some hot pepper flakes. Oh, yeah!
I’m sure that the recipe in the newspaper was good; mine was fantastic.
If you’re wondering about all that fat, you may be interested in my post on why animal fat is a health food when it comes from pastured animals.
Now, on to the recipe for Potato Cabbage Soup – you’re gonna’ love it!
More Great Soup Recipes
Potato Cabbage Soup with Bone Broth
- 1 large head cabbage chopped small
- 1 large onion chopped
- 3 cloves garlic chopped
- 1/2 cup pastured butter and/or bacon fat
- 4 cups chicken bone broth
- water if necessary
- 1/4 teaspoon hot pepper flakes
- 6 medium potatoes cubed
- salt and pepper to taste
- 2 cups pastured cream
- 4 strips of bacon optional
- In a large pot, melt the butter and/or bacon fat over medium heat and saute the chopped onion. Add the garlic and saute lightly.
- Add the chopped cabbage and the bone broth. If needed, add water to cover the cabbage. Simmer for 30 minutes.
- Add the hot pepper flakes, and the chopped potatoes and simmer until soft, another 15 minutes or so.
- Add salt and pepper to taste.
- Remove from heat and add cream.
- Serve topped with crumbled bacon, if desired.
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