Cabbage Soup.

Star (Christchurch), Volume LXVI, Issue 20260, 21 March 1934, Page 10

Cabbage Soup.

To-day’s Recipe

lib pickled pork. One good-sized cabbage, One carrot. One turnip. A bouquet of parsley, thyme and bayleaf. Pepper and salt. Put the pork into a saucepan of cold wate.r with the herbs, bring it to the boil, and simmer for an hour. The pork should by then be cooked, so take it out and let it get cold for use the next day. Take out the herbs, too, and put into the water the cabbage finely shredded, and a carrot and a turnip cut up into small pieces. Add pepper and a little salt, and cook for two hours. Half an hour before you want to eat the soup, add some chopped parsley and a little of the pork cut up finely. A clove or garlic may be added if you like it, but this is rather an acquired taste. You could leave out the bouquet, if necessary, but it is really worth while for giving an unusual flavour both to the soup and to the cold pork.