Julia Child’s cabbage soup with bacon or ham


I had a lot of leftover cabbage in the fridge from a coleslaw that I made and really wanted to use it up. I didn’t have to look any further than my friend Julia for a simple but delicious recipe. A wonderful meal for winter and to fight off any nasty colds! Just another moment to recognise that Julia ROCKS!:)

For about 8 people

3 ½ quarts water
3 to 4 cups peeled, quartered “boiling”potatoes
A 1 ½-pound chunk of lean salt pork, lean bacon, or smoked, unprocessed ham [I used smoked ham]
Place the water, potatoes, and meat in the kettle and bring it to the boil.

2 pounds or 3 quarts of roughly sliced cabbage
8 crushed peppercorns or a big pinch of ground chili peppers
Salt as necessary, added near the end 6 parsley sprigs tied with 1 bay leaf
½ tsp marjoram
½ tsp thyme
4 cloves mashed garlic
2 medium onions studded with 2 cloves
2 peeled, quartered carrots


Simmer partially covered for 1 ½ to 2 hours or until the meat is tender. Discard parsley bundle. Remove the meat, slice it into serving pieces, and return it to the kettle. Correct seasoning. Skim off accumulated fat. (*) If not to be served immediately, set aside uncovered. Reheat to simmer before serving. Rounds of hard-toasted French bread Serve in a tureen or soup plates, accompanied by the bread.


Enjoy! Xxxx Natascha