Cabbage Soup

Cabbage Soup
Equipment needed: large slow cooker
  • 5 pcs bacon, cooked
  • 1 head cabbage, core removed and chopped into bite sized pieces
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • fresh ground pepper
  • 6 leaves kale, leafy parts only, chopped
  • 64 oz vegetable broth
    1. Place bacon, garlic and onions in slow cooker. Add all other ingredients plus enough water to cover the cabbage. Cooker will be full.
    2. Cook on high for 6 hours or low for 10 hours.
    3. Remove bay leaf and bacon and serve.

If you are not using a crockpot, first cook bacon in a skillet. Cook onions and garlic in the bottom of a stock pot until not raw. Add everything in the stock pot and simmer for 1 hour. Soup will keep for a week in the refrigerator.

Submitted by CSA member Abbi, who rarely cooks with a recipe but thinks this is adapted from an old immigrant recipe.


Leah Beckett