CookEat Recipe
Cabbage Soup Piedmontaise
Fine cabbage strips, lean pork, beef and potatoes simmered slowly in water, with grated Parmesan offered separately.
Method
Steps
Step 1
Quarter the half cabbage, remove the stale outer leaves and core, then cut it into fine julienne strips.
Step 2
Put the cabbage in a large saucepan with the ounce of butter, one and a half teaspoons of salt and three saltspoons of pepper. Mix and cook over moderate heat for about fifteen minutes, or until tender, stirring from time to time.
Step 3
Add the three and a half quarts of water, the half pound of raw lean fresh pork and half pound of raw lean beef. Scrape and peel the two medium raw potatoes and add them. Cover and simmer for two hours.
Step 4
Lift out the cooked pork and beef. Cut both into quarter-inch-square pieces and return them to the soup.
Step 5
Grate the two ounces of Parmesan. Pour the soup into a tureen and serve the grated cheese separately.
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