cabbage soup

cabbage soup

Vegetable soups are often a good complement to meaty dishes. I am left with only cabbage in the house as tomorrow is my weekly grocery day, so I make do and improvised this dish.

The soup is given a smoky taste by caramelizing some bacon before I added the cabbage to the pot. So, it is interesting and delicious.


12 Pigeon eggs (boiled and skinned)
1/2 Cabbage (or any veggies/roots you are left with)
3 rashers of Bacon
1 tablespoons Duck Fat
3 cups Stock
Bullion (optional)
Salt and pepper to taste


  1. Heat up a wok with the duck fat.
  2. Render the bacon till it is brown.
  3. Add the cabbage and other veggies to the wok.
  4. Pour in the stock and eggs. Boil until the veggies are done and tender.
  5. Serve with steamed rice.

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