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Cabbage and Bacon Soup

Cabbage and bacon soup

We prefer a lean, drier bacon for this soup; industrially produced bacon has too much fat and water and ends up costing as much as better quality bacon.


  • ½ lb slab bacon
  • 3 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 carrot, diced
  • 1 tsp sage
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp smoked paprika
  • ½ tsp turmeric, ground
  • ¼ cup tomato paste
  • 8 cups cabbage, chopped
  • 8 cups stock
  • 4 Tbsp apple cider vinegar (opt.)
  • Salt and pepper to taste
  • 1 cup parsley, chopped
  • 6 green onions, chopped


  1. 1

    Slice bacon crosswise into cubes. Put in a large pot with onion, celery, carrot, sage and thyme. Sauté for about 12 minutes on medium-low.

  2. 2

    Add bay leaves, paprika, turmeric and tomato paste. Cook for another 5 minutes.

  3. 3

    Add cabbage and stock. Turn heat to maximum and bring to a boil. Reduce heat and simmer for 20 more minutes.

  4. 4

    Pour vinegar to taste. Add salt and pepper to taste. Top with parsley and scallions.