478-Cabbage Soup w Bacon

·23 min·2 clips

Keith demonstrates how to make cabbage soup with bacon using boiled cabbage quarters, bacon fat, and a rich chicken stock.

The episode opens with host Keith Snow introducing the show's focus on homesteading, gardening, and scratch-made cooking. He announces the main topic: cabbage soup with bacon. Snow begins by sipping coffee and sharing technical details about his coffee setup, including his Technivorm Mocha Master and thermos. He provides contact information and promotes his websites and social media channels, mentioning a small Telegram group. Before diving into the recipe, Snow recounts a 2007 trip to France where he ordered charcut garni in Avignon, a sauerkraut dish with smoked pork belly and sausages. This leads to a discussion of Alsace-Lorraine's cultural history, noting how Strasbourg shifted between French and German control multiple times from 1681 to 1944. Snow describes other regional dishes like tarte flambée and Spätzle, highlighting the blend of French and German influences. He then details the cabbage soup recipe: boiling quartered green cabbage, sautéing onions and garlic in butter and bacon fat, adding carrot coins, layering cabbage and thick-cut bacon, and simmering with chicken stock. Snow emphasizes using smoked pork belly if available and serving with croutons in France. He reflects on the soup's rustic appeal and suitability for homesteads with homegrown ingredients. The episode shifts to Alsace's wine region, mentioning Gewürztraminer, Riesling, and Crémant d'Alsace, with a personal story about getting sick from sparkling wine in Lyon. Snow briefly discusses Bavarian timber-frame architecture and his son's dislike of CAD classes. Finally, he teases a future episode on seed oils, sharing how eating Lay's potato chips caused his nose to itch and skin to flare up, prompting him to switch from grapeseed to olive oil in mayonnaise.

Listen to the show on

Apple Podcasts Spotify

Play clips from this episode More from The Harvest Eating Podcast