Last updated 07 September 2008

© Queens Park Residents 2008

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Cabbage Soup with Bacon

Submitted by Owen Jones

INGREDIENTS

1oz butter

1 small onion, finely chopped

4oz rindless smoked bacon, diced

1lb cabbage, cored and shredded

1 medium potato peeled and diced

2 pints chicken or vegetable stock

3 tablespoons single cream

Salt and pepper to taste

DIRECTIONS

1. Melt the butter and soften the onion with the bacon, until the onion is translucent and the bacon starting to brown.
2. Stir in the cabbage and potato, and cook for 2-3 minutes.
3. Add the stock and season. Cover and cook gently for 30 minutes, until the cabbage is tender.
4. Liquidise the soup and return to the saucepan, reheat and serve with a swirl of the cream and some crunchy croutons.

Please send us your recipes

Previously Submitted Recipes:

Chicken Meatball Soup

Savoury Batter

Simnel Cake

Mince, Mushroom & Pasta

Pasta with Asparagus

Easy but yummy Jacket Potatoes

Grilled Asparagus with Walnut Sauce

Mike’s Savoury Stuffing

Submitted by Mike Davies

INGREDIENTS

5 or 6 slices of Bread

1 small Onion

Butter

1 tblspn Thyme

1 tblspn Sage

1 tblspn Parsley

1 tblspn Oregano

Garlic granules

DIRECTIONS

1. Dry off 5 or 6 slices of bread (leave out on a try the night before).
2. Break up the bread into a large bowl; then use an electric blender or a grater to make breadcrumbs.
3. Mix in the thyme, sage, parsley and oregano. Add a little salt & black pepper, and if you like, a dash of garlic granules.
4. Finely chop a small onion. Put this into a microwave-safe bowl or jug with 3 large blobs of butter. Add a splash of water. Place in a microwave for approx 1 minute or until butter is melted.
5. Blend the onion & melted butter into your breadcrumb mix with a fork.
6. Roll the mix into small balls and place on a backing tray or stuff into chicken/turkey (If you stuff the meat you will need to add approx 30 minutes to the cooking time).
7. Save some of the stuffing mix. Take a crust of bread; rub both sides lightly with lard or a little cooking oil. Press the stuffing onto the bread side, (this is a fresh crust). Place on a baking tray, crust side down at the top of the oven for approx 15 minutes or until crisp.   

This mix can also be used with a pork joint, and you can put a crust on either end.