CookEat Recipe
Cabbage Soup Rouennaise
Very finely sliced cabbage simmered with salt pork and a beef marrow bone, skimmed and served beneath toasted French bread.
Method
Steps
Step 1
Quarter the very small green cabbage. Remove the core and outer leaves, then slice the cabbage exceedingly finely.
Step 2
Put the cabbage in a saucepan with the ounce of butter and teaspoon of salt. Mix lightly, cover and cook gently for twenty minutes, stirring from time to time.
Step 3
Pour in the three quarts of water. Add the half-pound piece of salt pork and the beef marrow bone. Cover and keep at a gentle boil for two hours.
Step 4
Toast the six slices of French bread. Lift the pork and marrow bone out of the soup, then skim the fat from the surface.
Step 5
Pour the soup into a soup tureen, arrange all six toasted bread slices on top and serve.
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