Show Notes for this episode On today's show, I want to share the method and basics behind a simple soup made with cabbage and a few other basic ingredients. This cabbage soup takes about 45 minutes or so to put together and is a very satisfying dish. It originates in the Alsace region of France where the German border is close and the mix of culinary cultures blend very well together. This part of France is wonderful to visit and the food culture, area beauty, and friendly people are worth the trip, so I suggest getting there if you can. To make this you'll need the following: 2 heads of cabbage 1 carrot, large 4 garlic cloves 1 large onion, minced cut 1/2 pound smoked bacon, thick cut 64 oz chicken stock salt and pepper to taste In a large pot of salted water add the cabbage that has been quartered, and cook for 10 minutes. Drain and rinse under cold water, remove the core then cup into long thick pieces, and set aside. In the same pot, you boiled the cabbage place over medium-high heat, add butter and olive oil, add onion and carrots, and cook for 4-5 minutes, add cabbage and bacon, and all the chicken stock. Bring to a simmer, cook for 20 minutes or so, and season with salt and pepper to taste. In the resources section below you'll find some recipes that will make you feel like you're in Alsace, give them a try. Links: Support Harvest Eating Brown Duck Coffee About Chef Keith Snow Some of My Fav Recipes Resources for This Show: https://www.tripsavvy.com/strasbourg-france-and-germany-collide-1517703 https://travelfrancebucketlist.com/food-in-alsace/ https://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew/ https://www.saveur.com/article/Recipes/Farmhouse-Chicken-in-Vinegar-Sauce/ https://www.saveur.com/article/Recipes/Venison-Stew/