From The Ballymaloe Cookbook:
- 1 C. streaky bacon
- 1/2 C. onions
- 1/2 C. potatoes
- 1/2 C. cabbage
- 1 C. peeled, chopped tomatoes
- 2 C. stock
- 1 clove garlic
- salt and pepper
- 1/2 tsp. sugar
Dice vegetables and bacon neatly before measuring. Cook bacon until the fat runs. Add potatoes, onions and crushed garlic. Sweat for 10 minutes. Add cabbage and tomatoes seasoned with salt, pepper and sugar. Cover with stock and boil intul cabbage is soft. Taste and adjust the seasoning.
I tend to add about 1 1/2 cups of the potatoes and cabbage as I love both. If you choose to do the same, your cooking time will vary and be a bit longer.
For the tomatoes, I would just use a 28 oz. can of diced-it cuts down on time and tastes just as good.
As for the stock, I prefer veggie but chicken or beef would taste just as good.
When they say ‘streaky bacon’, that simply refers to the amount of fat to meat — the fat will literally melt off in cooking, so look for good fatty bacon for a much richer soup.
This is my favorite cold weather recipe as it is hearty and warm. Also, this will last for up to 5 days in the fridge.