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Estimated Time: 3 hrs
Servings: 4 bowls of soup
Non-standard Cooking Utensils: A large pan.
½ medium cabbage separated into leaves and roughly chopped
2 carrots chopped roughly
1 onion chopped roughly
2 slices of lean bacon
Salt and pepper to taste
1.2 litres (2.2 pints) of medium stock.
1. Stir fry the cabbage leaves in a tablespoon of oil at a high temperature for one minute, tossing it around the pan.
2. Remove the cabbage, place the bacon over the base of the pan.
3. Place the cabbage, carrots and onion over the bacon in the pan.
4. Add 5 tablespoons of the stock to the pan and simmer gently for 15 minutes.
5. Add the remainder of the stock and simmer for a further 45 minutes.
6. Skim any fat from the surface of the soup, season with salt and pepper and serve in warm bowl.
The original of all the cabbage tribe is the wild plant sea-colewort, which is to be found wasting whatever sweetness it may have on the desert air, on many of the cliffs of the south coast of England. In this state, it scarcely weighs more than half an ounce, yet, in a cultivated state, to what dimensions can it be made to grow! However greatly the whole of the tribe is esteemed among the moderns, by the ancients they were held in yet higher estimation. The Egyptians adored and raised altars to them, and the Greeks and Romans ascribed many of the most exalted virtues to them. Cato affirmed, that the cabbage cured all diseases, and declared, that it was to its use that the Romans were enabled to live in health and without the assistance of physicians for 600 years. It was introduced by that people into Germany, Gaul, and, no doubt, Britain; although, in this last, it may have been suffered to pass into desuetude for some centuries. The whole tribe is in general wholesome and nutritive, and forms a valuable adjunct to animal food.