9 hours Ago By [email protected] (Phoebe Cornish)
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info Cabbage might have a reputation for being a bit bland, but it can be utterly scrumptious with a dash of culinary creativity.
It's a breeze to whip up into coleslaw or an Asian-inspired slaw for a zesty side dish, or maybe you're partial to a bit of homemade sauerkraut for its gut-friendly benefits. Many folks in the UK are curious about how to elevate cabbage from a simple side to the main event without resorting to boiling or steaming. Celebrity chef Rick Stein has just the trick.
Featured on his show 'Rick Stein's Food Stories' on BBC Two, Rick's 'Valle d'Aosta' cabbage soup recipe is a hearty blend of stock, bacon, garlic, and cheese that turns the humble cabbage into a star. The recipe hails from the Italian Alps, but a trip to a Suffolk farm inspired Rick to recreate this "joyously comforting" soup in his kitchen in Padstow. But why does cabbage take centre stage here? The Savoy variety, particularly delectable from October to February in the UK, boasts a wealth of health perks, reports the Express .
Savoy cabbage, part of the cruciferous veg family, is nutrient-dense, fibrous, and low in calories. It's packed with protein, phosphorus, calcium, and vitamins A, C, K, B6, and folate, contributing to digestive wellness and anti-inflammatory benefits. The subtle taste of cabbage also makes it a perfect canvas for bolder flavours such as cheese and cream, lemon juice and vinegar, or cured meats.
In Rick's recipe, the natural crunch and flavour of Savoy cabbage are enhanced by the savoury goodness of bacon, the melt-in-your-mouth Gruyere cheese, and a hint of garlic. Avoid using white cabbage for this dish, as it tends to become overly soft when cooked. Instead, opt for Savoy cabbage, a more affordable choice at just 75p in most major supermarkets.
Here's how to make Rick Stein's cabbage soup: Firstly, mix the Fontina/gruyere /Gouda cheese with the parmesan in a bowl and preheat your oven to 200C/180C fan. Next, add the chopped Savoy cabbage to a large saucepan and boil in the stock for about five minutes before turning off the heat. Heat a bit of oil in a large frying pan and fry the bacon pieces until they're golden and starting to crisp.
Remove the crispy bacon bits from the pan and set them aside for later. Add butter and more oil to the frying pan and return to the heat. Fry the bread pieces until they're golden and crisp on all sides, then set them aside.
Transfer half of the cabbage from the stock to a large casserole dish placed on the stove using a slotted spoon. Season generously with pepper and a little salt, and add half of the bread, half of the bacon and half of the cheese. Repeat with the remaining cabbage, bacon, and bread and season with salt and pepper.
Finally, ladle over the hot stock and finish with the remaining cheese. Bring the dish's contents to a simmer, transfer to the oven, and bake uncovered for 30 to 40 minutes until hot and bubbling, with all the cheese melted..
