Cabbage and Bacon Soup with Garlic Bread

The vinegar in this soup gives it quite a tang. If you don’t care for that acidic flavor, consider cutting the vinegar down or out completely. (I like it.)

1/2 lb bacon, coarsely chopped

1 large onion, finely chopped

1 1/2 lbs red potatoes, cut into 1/2″ cubes

Half of a head small green cabbage, cored and thinly shredded

1/4 cup red wine vinegar

6 cups chicken broth

Four slices ciabatta bread, 1″ thick

1/4 cup olive oil

1 clove garlic, peeled & halved

s & p

1 T chopped parsley

1. Heat oven to 350. In a large pot, cook the bacon over med-high heat, stirring often until browned and crisp, about 10 minutes.  Transfer with slotted spoon to a paper-towel lined plate.

2. Pour off all but 1 T bacon fat, add the onion and cook until softened, about 3 minutes. Add potatoes and cabbage and cook, stirring often, until the potatoes have softened slightly and the cabbage is wilted, 5-7 minutes. Pour in the vinegar and cook, stirring, until the flavor mellows, about 2 minutes. Add the broth and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes and cabbage are soft, 20-25  minutes.

3. Meanwhile, brush the bread with olive oil on both sides and place on a baking sheet. Toast in the oven, 10-15 minutes. Rub the cut sides of the garlic all over the bread.

4. Season the soup with salt, pepper, and the parsley. Divide among 4 bowls, top each with the bacon and serve with the garlic bread.


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Filed under Bread, Comfort Food, Potatoes, Soup

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