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Cabbage and bacon soup | Transcription of Kukipapa Cooking Channel's recipe

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Kukipapa cooking class

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Ingredients

cabbage : 1/2 piece (600g)
bacon : 100g
Unsalted butter : 30g
salt : 5g
Chicken glass soup base : 3g
Salad oil (Himalayan oil) : About 2 teaspoons
water : 1l
Bay leaf : 1/2 sheet (if any)

Time required

40minutes

Procedure

1) Cut the material 00:12
The part of the bacon that has changed color has a strong smoked aroma, so remove it if you like. Rinse the surface with water and slice into 1 cm square slices.
Take the core of the cabbage, cut it into 1.5 to 2 cm cubes, and put it in a bowl.
Lightly crush the garlic.
2) Prepare seasonings 02:20
Prepare 30g of butter, 5g of salt, and 3g of chicken glass soup so that you can put them in immediately.
3) Fry the ingredients to make soup 02:38
Heat a large saucepan over low heat to heat the garlic and oil. When the garlic is colored, take it out, add the bacon and immediately add the butter and let it blend in. Add cabbage, add 5g of salt immediately and fry over medium to low medium heat.
Taste on the way and continue to cook over low medium heat. When the green odor of the cabbage disappears, add water and increase the heat. Add chicken broth and bay leaf, and when the soup is boiling, sushi on low medium heat and cook for 10 to 15 minutes until the cabbage is tender.

Point

・ Easy way to make cabbage soup for 3-4 servings.
・ The point is the timing and amount of salt to be added.
・ When boiled cabbage, it smells green, so fry it halfway. Therefore, add about 5g of salt with the image of suppressing the odor of cabbage with salty taste.
・ Cook over medium to low medium heat. At first, salting causes water to come out of the cabbage. Be careful as the bottom tends to burn until the water comes out.
・ The part of the bacon that has changed color has a strong smoked aroma, so you can remove it and cook.
・ Choose freshly cut cabbage. Any cutting method will do as long as it is the same size.