I’m head pm chef at a assisted living and rehab facility and I used this recipe today, didn’t have enough cabbage so had to substitute some with large chunks of onion. This video helped me serve over 100 people :)
I have a blue casserole like yours. I got it new but at a thrift store for $5 Canadian. I ran out of the store thinking I was a thief. I’ve been using it for decades. Love the moustache
John Ransom if you got a Le Creuset for $5 then it was the deal of the century. I have a few and have never paid less than $200...and it is worth every penny.
@John Ransom What a great anecdote. I would’ve done the same. 👍 I keep hoping I’ll run into a vintage enameled Dansk pot like that at a secondhand shop.
I made this soup last night. I resisted every instinct I had as a cook and did as I was told. The finished product is divine! The flavor is subtle but the impact is huge. The mouth feel is perfect. This will be a go-to recipe for me. Thank you!
I've now made this six or seven times in double quantities for freezing. Each time I do it a little differently. In the last iteration I used a lot more bacon (not pork) than normal, barely degreased it, and also cooked the cabbage well beyond the point of bite. So the soup became extremely rich and the cabbage extremely soft. It was perfect, perfect for winter. Now that the weather is getting a little warmer I'll go back to a less fatty soup with more bite to the cabbage. I'll finish it with a tiny bit of lemon juice or vinegar, too, to make it slightly refreshing. It's perfect how the same set of ingredients can change with the seasons. This recipe was one of the ones that inspired me to get back into the kitchen. Thank you, chef Stephane!
I got recently married to a french, so I'm trying to impress my new family by learning more about french culture and food. Karambolage on Arte and this cooking class help a lot 😉🖒.
Before he passed away my Irish grandfather lived with us when I was very young.( early 70's) We had this soup all the time except with new potatoes added. It was made the same way. I did not think of Ireland and France as being similar in cuisine . But perhaps simple, rustic( but flavorful) food is an important part of the past for many cultures. Thank you for reminding me.
@@_araminta_ Then you should worry. Soon all of western Europe, including Germany will be under Sharia, and you won't be allowed to eat it anymore. Pork is haram.
This is a common soup found on dairy farms in Minnesota where I am from. Minnesota Germans's, Norwegian's, Swede's and even the Finnish farmers make this soup.
French Catholic missionaries actually arrived in Ireland well over a thousand years ago and no doubt brought some recipes with them. Much cuisine sharing is a result of things like missionaries, war, slavery, and poverty as they all resulted in people having to travel to other lands. People had to learn to make due with what was available but still want to eat well so they get creative.
@@danoqamyasharahla6544 While his statement applies to most other cultural cuisines as well, being simply a human thing to do (fresh ingredients and proper techniques), it does apply to this all the same. Along with that, his sentiment is also not wrong, in that the seeming majority of people appear to think that French cooking is overly complex, which most of it is certainly not. So no, you shut up.
As with any cuisine, the best recipes are the ones made by and for the workers. Simple, hearty meals that have been perfected over generations, or the street food that has to be exquisite or else the vendor can't pay their bills.
@@youmaboi5279 It's interesting that except for the stock base I ate nearly this same soup in Okinawa, Japan some 30+ years ago. As you say, working folks food.
I just made this for dinner tonight! I used beef stock instead of chicken stock. Added some freshly crushed peppercorns and I have to say the simplicity of this is wonderful. I live in upper Wisconsin and this soup will be warming many snow bunnies!
@@svetlana7904 - Wisconsin is in the north of the US, and is the State whose eastern border is the Great Lake Michigan. It is very cold in the winter with lots of snow. We had snow 2 days ago. If you like winter- and I do- its the most wonderful time, weather wise!! So, that soup will be very appropriate! . You folks there should be nice and warm (weather wise).
This is a fantastic soup. If you are unable to find smoked belly , Use thick cut smoked bacon. I use half cabbage and half bok choy since it grows wild in my gardens. YUM !!!
@@watcher33333 He says "Hein" actually ^^ It's a typical French linguistic token he just can't help it ^^. A good translation would be the english linguistic token "Okay?"
Oh man! First of all, big thank you for your channel, your effort and your kindness! 🤗 Second, this soup really sounds like Russian cabbage soup (tsi or щи)! 👍🏻 I am originally from Russia, living in UK & I love French cuisine! 🤗 PS. A lot of Russian cuisine is heavily based on French not only by recipes but also naming things. In the old Imperial Russia, aristocrats hired French chefs left right and centre 😀
The French have simple names for a many things... Dating back hundreds of years.. They refer to the English as 'roast beef'.. A nickname referring to love of roasted beef on a spit the English were famous for producing.. Indeed many a French aristocratic employed English chefs to cook such items in medieval times because of their expertise. The French also refer to the star constellation /pattern of 'the plough' as 'the caserole'.. As in casserole pot... So if nothing else its no surprise the French are well known for their love of food... Dates back centuries.. They've a real pedigree when it comes to cooking, eating and influences on language.
So excited to find this recipe I'm in love with cabbage soups. I have made many of your recipes with great success...because they are good recipes and you demonstrate how to do them so well...thank you
I once heard fried chicken described as "a scottish miners attempt at trying to capture as much lard as possible to keep them going during long days in the mines" and that pretty much describes 90% of French food, only with butter. If there was a way to inject butter into lettuce to make a _real_ butter lettuce, you butter bet your bottom dollar that a Frenchman would find a way!
@@rickross5421 Oh yes. I love brussel sprouts. I like to cook them in a mixture of cream cheese, mozzarella, artichokes, black olives and garlic. Cut half, mixed into the cheese ,mixture, and baked, served like bruscetta.
@@MHarenArt sounds great, meanwhile I biy them canned and I only give them some gound golden color on a pan with salted butter. And for real I think when they have a little color like that the taste is like caramelized onions it becomes sweeter and concentred in term of flavor
I certainly would render the bacon a little bit first, cut it into lardons and add them back in to the pot. Saute the carrot and cabbage in the grease.
i have made this with the analogues i have locally. I used chinese cabbage and nappa as they are fresh and grown nearby, and for the smoked pork i used Tasso and hard cured bacon. Thank you for the recipe!
yes you can use water and it wd be fine, but its much more flavorful with chicken stock@@namenotfound34Speaking of cabbage, Im so in the mood for stuffed cabbage...delish!
Here in Louisiana we cook it the same way but we like neckbones in our cabbage soup. I particularly like roasted Cajun spicy 🌶 neckbones in my cabbage 🥬. Thanks for sharing your presentation was beautiful🥂
My guess is pork neck bones. I worked in an emergency room and once cared for a woman who choked on a pork neck bone. She cooked green beans with them and hungrily consumed the dish too fast. Choked on it. Stuck in airway/esophagus junction. ENT guy got it out with bent forceps.
scott goodman If you base enjoying life on others misfortunes then you must lead a boring and fearful life. You can choke on bread so should one stop eating bread? Nonsensical remarks aren’t warranted to deter others from trying delicious food.
I’m not feeling well and decided to make cabbage soup. I don’t eat pork, so I substituted some smoke turkey tails. Day one: I drank most of the broth, so I’ll have to add more chicken stock for day 2. I did NOt add any extra salt. Between the smoked turkey and boxed chicken stock, there was an ample amount of salt. I also added in one small bunch of collard greens which are my favorite.
@@HowDareYou_IamAGoose In Murica "Guy" = all gender hence we say things like "aye Guys" which means "aye folks" or "aye People " :D universal none gender, but that is changing now, PC Nazi's are now forcing Muricans to be very specific, in the future we are not to address anyone unless we know what they are, general terms will be outlawed.
Damn, I've been watching this guy for ages now and following his cooking lessons and never paid attention to the 'eh?' or 'hein?' 'cause it's just French and I'm used to it ... now I'm hearing it at every sentence! Thank you for spoiling a damn good cooking channel. ;-) LOL
I no longer use lasagna noodles! I’ve used thinly sliced (lengthwise) zucchini for noodles. I will definitely try cabbage leaves! What a great tip! Thank you!
Your recipe for cabbage/pork soup looks to be quite tasty and I like the addition of toasted bread to the finished soup and will try it myself. Albeit, I was surprised that you did not add any garlic to the soup pot to enhance the final flavor, but I guess that's a choice of/in personal taste.
So classic French that the Czech, Slovaks and other eastern nations have exactly same soup. A pardoooon I totally forgot that France is a center of Universe...I would call it cabbage soup but French ?? Please
Beautiful dish! Perfect to warm up from the cold winter weather that has just started. And, even though you are a Frenchman living in Australia who probably doesn't celebrate Thanksgiving (or even Harvest Day), I still wish you good health, long life, and abundant prosperity. Everyone here is VERY thankful for you, Stephane.
Love that you chose to use two different cabbages. And that you studded half of the whole onion with cloves. Where we parted company on this recipe is that I would have foregone the butter, cut the bacon in lardons, rendered its fat, and used that the sauté the carrot and remaining half onion.
This looks like something I would like to try. As an earlier post stated, simple rustic cuisine is what is part of the past. I remember many "comfort" foods that have cabbage as the main ingredient...that's OK with me. Another great video! Thank!
In Canada we call the "cannonball" cabbage (I've actually never heard it called cannonball) ~ green cabbage and the savoy is called "curly" cabbage or savoy. I make this often~but I cut the core up very finely to avoid wasting, what I think, is the best part, 😂. Jenn 💖 in Canada 🍁
Lovely soup for the cold winter months ahead! I also remember the movie! Bacon or pork belly must be added, and stock used. Otherwise, it's a soul destroying mess.
I have this coking right now. Can’t wait to try it! OK, I just ate my first bowl of it. Truly phenomenal! The toasted bread with cheese (I used freshly grated Parmesan) enhances the flavor immensely. 👍🏻👍🏻👍🏻👍🏻👍🏻
Brilliant! I just made a rabbit with cabbage and mustard sauce which is very close to this soup. the cabbage and pork belly is an incredible combination. Im putting this on my winter list.....
Ha ha ha I heard that little giggle again when you put the cheese on top of the toast. I am making this, Chef Stephane. But I am using the plain thin bacons because I can't find that chunky smoked bacon that you had in the supermarket. And I am so glad I already have those cute cloves that you stuck in the onion! Thank you for this recipe.
Growing up in a large family cabbage was a family staple. My mother made it with the same vegetables & smoked ham hocks. If there was leftovers it tasted better the next day served with white rice. Thanks for sharing this great recipe.
I loved this French cabbage soup recipe. I suggest you all try this I'm hooked. also great for weight loss ... I never thought I would like cabbage soup. I was so wrong ... The third time I made the cabbage soup I did not have the pork belly thick bacon cuts so i used Portuguese linguice and chorizo ….. Just a little ... little spicier but still fantastic. but I prefer the smoked pork belly the best soup recipe ever!
@@JulieWallis1963 hmmm, normal people don't eat roots. Well thanks for sharing that with me, so you don't eat carrots, potatoes, parsley, yams, onions, garlic, ginger etc? Anyway, of course, I was referring to the part of the root that goes in the head which you have to remove and do not use as shown in this video at 6:20 And it is quite tasty.
That is the cabbage core. Henry Huggins chewed on cabbage cores. While preparing supper, Henry's mother gave henry the cabbage core to shut him up. I asked my mother 60 years ago to give me the core to gnaw on. She refused. She said the core was garbage and you are not eating garbage. The cabbage roots are shallow, woody, and hairy, best left in the ground to rot. Or I suppose you could throw them to the hogs if you had them. Impossible to clean or eat a cabbage root for humans.
The soup looks absolutely terrific. The bacon and the bread look even better. Much, much better. If I could find anything that good locally I would eat that first and might just forget about the cabbage soup. For a while.
So easy! I'm trying this one soon. Thank you. For some reason bacon is pretty reasonable where I live, if it is purchased in 10# boxes in "ends and pieces". This recipe is perfect for that!
Loving your channel lately, your passion for good cooking is really coming through and I can tell that you're enjoying yourself more. Keep up the good work!
Awesome. Will definitely try this! Do you have a video on choosing breads for different purposes, also like when to use for a sandwich/toasted for soups/make crumbs - things of that nature?
don’t have a video on that but for soups usually sourdough bread is recommended. bread crumbs use stale white bread for sandwich baguettes and white sliced bread for toast . excellent idea for a video 🙂🙂👨🏻🍳👍
I love this recipe but it’s annoying that in the suburbs of West London, I can’t find smoked pork belly anywhere so I just use raw pork belly. Can’t help but assume smoked pork belly would create a much tastier soup.
Hey, how about cooking 2 or 3 potatoes (or some beans in a cooking bag) with it, then mash/mix the potatoes with some soup liquid and add it to the soup again, you get some nice creamy flavour....i used to do this instead of maizena or cream, can taste realy velvety and smooth
I'm going to make this soon. A discovery I made about forty years ago was that smoked turkey legs and thighs are also a wonderful smoked meat element in pea and bean soups. I am prediabetic and can no longer have legumes, but would love to try the smoked turkey in Soupe aux Choux. What do you think? (Alas, I would love to have bread with this soup, but can't do that, either.)
Without having tried this, I think I like every decision here except for the coaster-sized chunks of bacon that just stew in the broth. You said it's "old fashioned," so maybe back in the day they wouldn't want to waste a thing, and for that reason they didn't sear some more bite-sized cubes, as doing so would cause the fat to render out, and just appear as a slick on the surface of your soup to skim off? No idea. I think I'd do that, though. Cut the bacon smaller, give it some light colour first (dumping the excess fat), and then removing to do the carrots, onion, etc. Back in, layering with the cabbage.
8:50 i should introduce you to my family, most of them have a "alt every step of the way" mentality. The way my dad and grandpa work: for a meal like this first you start with a salted broth, then add salt as your cooking, add more salt as you finish up cooking, add salt after you put it in the bowl, then salt a few times throughout the meal. If your guests dont start gagging and shrivel up like slugs then you havent dont your job. Personally i like a sane amount of salt, but last time i cooked my grandpa something despite me cooking it to my taste then adding extra salt to his food I still caught him adding a pinch of salt to each individual bite.
I love your recipe. Simple and delicious. I blanch all cabbage type veggies because of their "sulfur like" content that makes them difficult to digest. I learnt there is Sulforaphane in cabbage family vegetables, but not sure this is the nutrient that also cause discomfort.
Le chef Michel Dumas(Quebecois) a une recette superieure! Look up Chef Michel Dumas, much better recipe. Yes, he speaks French, but you can easily follow him.
you might wana check out Slovak/Czech soup kyselica/kapustica it made from sour cabbage, cured meats, dried mashrooms, cream , potatoes and so on. also winter favourite.
