Majorcan cabbage soup recipe
Majorcan Cabbage Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|3 stalk(s)||leek, approx. 500g|
|1 ½ bunch(es)||spring onions|
|750 g||Savoy cabbage or white cabbage|
|2 ½ l||vegetable stock|
|8 slice(s)||white bread|
|salt and pepper|
Cut the spring onions and the leek into fine slices. Chop the garlic. Dice the tomatoes. Divide the cabbage into 8 pieces, remove the stalk. Wash the cabbage and cut in fine stripes.
Heat oil in a large saucepan and sauté the cabbage, leek, garlic and spring onions for approximately 5 minutes. Add the vegetable stock and bring to the boil. Cover and simmer for 30 -45 minutes. 5 minutes before the end of cooking time, add the diced tomatoes. Season to taste with salt and pepper.
Cut the bread in cubes. Heat some butter in a separate pan and roast the bread until golden.
Serve the soup, sprinkled with the croûtons.
ca. 30 min
ca. 45 min
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