Rick Stein's Italian cabbage soup recipe is ready in one hour
dailyrecord.co.ukCabbage might have a reputation for being a bit bland, but it can be utterly scrumptious with a dash of culinary creativity.
It's a breeze to whip up into coleslaw or an Asian-inspired slaw for a zesty side dish, or maybe you're partial to a bit of homemade sauerkraut for its gut-friendly benefits.Many folks in the UK are curious about how to elevate cabbage from a simple side to the main event without resorting to boiling or steaming.
Celebrity chef Rick Stein has just the trick.Featured on his show 'Rick Stein's Food Stories' on BBC Two, Rick's 'Valle d'Aosta' cabbage soup recipe is a hearty blend of stock, bacon, garlic, and cheese that turns the humble cabbage into a star.
The recipe hails from the Italian Alps, but a trip to a Suffolk farm inspired Rick to recreate this "joyously comforting" soup in his kitchen in Padstow.But why does cabbage take centre stage here?
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