Sopa de Repollo (Cabbage Soup)
Sopa de Repollo is a traditional cabbage soup from Spain. Caramelized onions along with bacon and olive oil make this soup extraordinary.
- 3 Tablespoons Olive Oil
- 4 slices Thick Cut Bacon Cut Into Lardoons
- 1 Large Onion Peeled And Diced
- 1 head Small Head Green Cabbage, Chopped
- 9 cups Boiling Water
- 4 Tablespoons White Rice
- ½ teaspoons Meat Extract Or Maggi Seasoning optional
- Salt To Taste
Heat the oil into a large soup pot over medium heat.
Add the bacon and onion and cook stirring occasionally until the onions begin to brown.
Add the cabbage and cook stirring occasionally for 15 minutes.
Pour in the boiling water and simmer for 10 minutes.
Add the rice and cook for 30 minutes more.
Stir in the Maggi seasoning and salt to taste.