Cabbage Soup With Cheese

Saturday 5 November 2011


Remember, Remember the 5th of November.

Tonight is Bonfire Night. A yearly event, on which we here in the UK comemmorate the capture of a mercenary named Guy Fawkes, who infamously tried to blow up Parliament back in the year 1605. His plot failed of course, and he was caught, tortured and executed summarily. Ever since then, every year on the 5th of November, people all over Britain gather together to celebrate this event in style.

Portrait of Guy Fawkes

For weeks now, children and grown ups have been gathering refuse and combustables in order to create a huge bonfire, as well as creating dummies, which are called "Guys," to throw onto the top of the bonfires. Some children even keep up an old tradition of walking in the streets, carrying "the Guy" they have just made, and beg passersby for "a penny for the Guy." The kids then use the money to buy fireworks for the evening festivities.

On the night itself, Guy is placed on top of the bonfire, which is then set alight; and fireworks displays fill the night sky. It's a much bigger night over here than Halloween is.

Traditonally, there are special treats prepared to go along with Bonfire night . . . baked potatoes, sausages, hot soups . . . cinder toffee. It's all good, and hearty fare . . . designed to warm even the most chilled noses, fingers and toes.

Funny how food eaten out of doors and next to bonfires always tastes pretty wonderful isn't it?

Or is it only me who thinks this???

*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe

My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!

8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce

Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.

*Cheddar and Chive Scones*
Makes 12
Printable Recipe

These are very easy to make and are very tasty. I like to use a good strong cheddar. I have also used Stilton in the past with excellent results. Delicious split and toasted and spread with butter, or cold and filled with ham and pickle for a tasty picnic lunch!

12 ounces self raising flour
1 1/2 tsp baking powder
pinch salt
2 ounces cold butter
1 1/2 tsp dry mustard powder
1 TBS freshly grated Parmesan Cheese
1/4 cup finely snipped fresh chives
5 ounces cheddar cheese, grated
250ml of milk
a few bits of extra cheese for sprinkling on before baking

Pre-heat the oven to 210*C/425*F. Line a baking sheet with parchment paper, and set aside.

Measure the flour, salt, mustard powder and baking powder into a bowl. Whisk well together. Add the butter and rub it into the flour with your fingertips until it resembles fine bread crumbs. Stgir in the Parmesan and Cheddar cheese and the chives. Stir in the milk with a fork, just to form a soft dough. Turn out onto a lightly floured surface and give it a few turns. Pat out 1/2 inch thick and then cut into two inch rounds with a sharp cutter, giving the cutter a sharp tap, straight up and down. Don't twist the cutter unless you want lopsided scones. Place onto the prepared baking sheet. Brush with a bit of milk and then sprinkle with some extra cheese.

Bake for 10 to 12 minutes until well risen and nicely browned. Remove from the oven and serve.


  1. Love this post! I never heard of Guy Fawkes until I saw "V for Vindetta". This soup looks really yummy and perfect for a chillly november day. Interestingly enough, this 5th of november I experienced my first earthquake!

  2. What a gruesome way to have some fun!

    Cabbage soup reminds me of Willy Wonka and the Chocolate factory. Except yours looks much heartier and appetizing- delicious actually! : )

  3. Yes, yummm the soup looks fantastic I can't wait to try and make it. Thank you for sharing.

  4. Lovely post Marie I love soups every time, we are in spring but always I m making sopus and the kids love them (LOL) this look absolutely delicious, (I will post a soup too, je)

    Have a nice weekend and loads of love for you, and all! gloria

  5. This is my kind of soup! Will make this soon. Love your recipes.

    I'm looking for a Spotted Dick Sponge Cake recipe. Can you help?

  6. Hi, Marie! Love this soup, but for some reason my Emmentaler wouldn't blend in smoothly. Do you have any idea what I might have done wrong?
    Many thanks!

  7. LOVELY recipe and I DO love bonfire night......I am back up and running now!

  8. Your post sure brought back memories. I was born in England and when I was 14 in 1966 my family and I left for a new life in Canada and have been here ever since. I loved bonfire night-except the year a banger went of and hit me in the wrist and I had to go to hospital!! Loved the treacle toffee and parkin. We just had halloween here, also lots of fun for the kids.

  9. Thanks ladies! I have e-mailed you Beverly.

    Marigold, I am not sure what you may have done. I added my emmenthaler a bit at a time and stirred the whole time. That's how I do it with all of my cheese when I add it to a soup. I am sorry that you cheese wouldn't blend in properly. Did you use an emmenthaler that was already grated? They add flour or something to those already grated cheeses to help keep them flowing loosely. I always grate my own cheese because I want cheese that is only cheese with nothing else added. Glad that you enjoyed the flavour of it anyways! xxoo


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