Julia Child's Comforting Cabbage Soup | Jamie & Julia

[@zee2016]

“If I’m lacking in the bacon department, I make up for it in the potato department” I don’t… I don’t think that maths.

[@zee2016]

sure as shit making this soup tho

[@antichef]

It definitely does not maths

[@kathyrichard6574]

It doesn't math. That's what I love about you....

[@annother3350]

He's also lacking in the slightly rancid department

[@soakupthenoise]

vegetarian and i can indeed confirm it does not work like that sadly :(

[@mirandatree]

“I know what a turnip is, I call people that all the time” 😂

[@blueeyedbehr]

"i know what a turnip is, i call people that all the time". that made the bourbon i was sipping come out my nose.

[@tyramon1]

"One potato, two potato, three potato... FLOOR". Great delivery. And now I have coffee everywhere. :D

[@Juicypaint]

That totally cracked me up😂

[@peremeesz]

Julia Child's cooking shows were awesome in their realism and honesty. Really hard work in the hot studio lights of those days with the ovens and stovetops blazing, just one take for the entire episode and that's it. Chapeau! Hats off to her!

[@tobyturcott]

that was the cutest little bay leaf

[@moogie1954]

It's amazing that Julia could make a simple, easy, soup into a complicated process! i.e. You cut up a cabbage, onion, couple of taters, couple of turnips, add the herbs and seasoning, some cut up (some kind of) pork, add water or chicken broth, cook till everything is done and viola! I was making this when I was 10 or 11, to help my mom when she was busy and we were broke!

[@MHarenArt]

Many haute cuisine recipes today, used to be just peasant food back in the day. That's because back in the day, cooks knew how to use everything, not waste anything, and turn it into delicious food.

[@maggiehemming7904]

Voila

[@57precision]

Right? Studding the onion with cloves, just throw them in there. Or better yet cut the onion up so you don't waste two full onions. And literally no reason I can think of to just not chop the bacon up first other than to be complicated.

[@nomadmarauder-dw9re]

@@57precision relax. I just discovered adding bacon to baked beans. Right up there with the foolproof method for crispy bacon. Which is to throw it in the deep fryer.

[@krdiaz8026]

@@57precisionI think it was because back in the day bacon wasn't cut up. It was one piece of smoked pork belly. Since it was winter (because this is a winter soup) it would be frozen hard, making it difficult to cut raw.

[@casualviewer9792]

How on earth do you not have enough views? This is such a comforting series, thank you!

[@evilganome]

Buy some of the empty tea bags you fill with your own tea. They are great for putting your bouquet Garni (parsley, bay leaf, thyme, etc) in and you don't have to hunt down the bay leaf and other dry herbs when you are ready to serve, or at least take your herbs out.

[@moogie1954]

You can wrap up your bouquet garni in cheese cloth and just take it out before serving!

[@tildessmoo]

@@moogie1954 Jaime's done that before; I think he's just tired of dealing with (and buying) cheesecloth, which makes the tea bags a good idea. Extra idea: since the whole point of studding onions with cloves is to make it easy to get the cloves out, you can put the cloves in the bag, too, then either leave the onions out entirely or chop them up so you can eat them as part of the soup!

[@soakupthenoise]

or buy an infuser specifically for loose leaf tea. you can get them cheaply at thrift stores sometimes. it's reusable, you just have to wash it, and no need to tie it.

[@andybsmith]

The magic of this channel is it is so real life. This is what most of us look like rummaging around our kitchens trying to find the ingredients for a recipe. Many time not finding what we need and substituting.

[@MHarenArt]

Yes and we have to clean up our own messes! LOL!

[@rosehawke2577]

Seriously. Mise en place rarely happens.

[@andybsmith]

@@rosehawke2577 True, the closest I get to mise en place I get is salt and pepper next to the stove. lol

[@StanWatt.]

You have no idea just how much you've lifted me out of my depression. You are a godsend, sir. Bravo, all power to your elbow!

[@manxkin]

My first visit to Paris I had the most amazing cabbage soup with crumbled Roquefort cheese. That was along time ago and I still remember the soup.

[@saladsalad9991]

Hope you have experienced what salt pork does for a recipe. Here in NC my grandpa used to hang salted ham pieces up in his barn to preserve. These pieces of highly salted aged pork would be used to flavor beans and soups. It's a common ingredient in grocer stores in the south. Green beans seasoned with salt pork and cooked to death are wonderful.

[@elizabetholbert6949]

Yes! I'm in Maine, getting ready to dig out from under two feet of snow. This sounds perfect - and actually EASY, which is maybe a first for Julia.

[@shirleycastle5170]

Lovely bowl of cabbage soup you made there Jamie. High five to you !

[@adamrk1973]

I've tried several of the recipes from Julia's books over the years. If I follow them properly, the end result is almost always out of this world. Great ! If I take shortcuts- not so great. The one thing that amazes me is when you watch Juila Child's old TV shows... how on Earth did she accomplish these dishes in tht short period of time we see on tv. What was done off screen that we didn't see? I once met Martha Stewart at a cooking show event back in the early 90s, before she was the megastar that she is today. She had a staff of about 10 people backstage doing all of the food prep for her presentation. Of course when she presented the food on stage in front of the audience and cameras it seemed that she had made it all herself. At that time in 1993. I had a cooking show on the radio and was covering the event for the radio station. I know what it takes to produce a show, at least for the radio. And obviously we did no cooking in the radio station and the studio. It was all done with recipes and a script and sound effects. I'm not dissing Martha Stewart because I really like her. It's just I know she had a giant staff. I really enjoy all of your videos. Jamie, thank you.!

[@saraatppkdotpt8140]

It's unbelievable that you didn't know turnips. They're so good for soups! Loved how you felt so good about that warming soup. It's for me a daily essential!

[@laurendamasoruiz]

It’s just not a ‘normal’ vegetable for the Anglo-Saxon countries. Turnips are for cows, not for people. Heck, I think I saw a kohlrabi before I saw a turnip!

[@laurendamasoruiz]

Weirdly, I’ve heard the French have the same option about parsnips, which we think are yummy. Can anyone please confirm?

[@MHarenArt]

GETTING RID OF GREASE ON TOP OF LIQUID, LIKE SOUP: Take a paper towel, split it into layers if it's two ply, then tear it in half, you should have 4 squares. Lay one square on top of the soup. The grease will literally stick to the paper towel, while the liquid will just drain away. Discard and do the same with all the paper towel pieces. It's a piece of cake, and it works great! Depending on how greasy your soup is, one or two papers towel split and torn should do the trick.

[@CrystalSea216]

My mother use to make a cabage soup just like this growing up. She called it new england boiled dinner and she always used a large ham hock that sat in the bottom of the pot the entire time only to be removed right before serving. I believe this is what Julia was talking about when she mentioned rancid pork. The hock is a nuckle I believe and it has amazing flavor that it gives to the soup. Fun fact, did you know that if you have a stomach ulcer, eating cabbage will heal it internally in about a week (eating cabbage every day). I've done it quite a few times and I'm always surprised how quickly and effectively it heals me.

[@kathkwilts]

Yes, the recipes are the same…. Unless you’re Julia Child studding whole onions with cloves…

[@spikester789]

I used to make this, but instead using bacon I used smoked pork butt. Salt was not needed because there was enough in the piece of meat. Delicious, easy soup!

[@calvinsweet3400]

Mmmmm beans and cabbage. I hope you were well ventilated

[@chrishyde7798]

After watching this video, this soup is a crowd favorite here in our home. Thank you for this video and series.

[@epluribusunum84]

Loved the Picard face palm

[@Kayla_Kimbrell]

My nanny used to make a version of cabbage soup. It's always been one of my favorites along with the way she cooked her cabbage in general as a side. She would cook it with some broth or stock and some neck bone or bacon or whatever cheap chunk of meat she could throw in there with some bacon drippings. OmG it's delicious and the kind of dish that sticks to your ribs. 🤤😋

[@amandapittar9398]

I love the stains on the pages. I always trust a cook with a well thumbed and stained cookbook. When I buy an old cookbook ( yes, a guilty pleasure) I let it open to its preferred pages. I also look for sticky pages and handwritten notes. Recently I found a 1949 Cadbury cookbook. Heaven. Fancy never having eaten turnips….. obviously not Scottish eh? Love your videos.

[@luvzdogz]

That looks like a very yummy soup! I appreciate you really going deep into the contents of the JC cookbooks. I always assumed everything in them was ridiculously complicated but there really are many approachable recipes that even a basic home-cook could make!

[@scottyg9167]

So darn entertaining!! Still binge-watching! But hey, garbure remains one of my utter favorites! The stuff just gets gobbled up! On paper it look a blah mess; in life it is more than its parts! Your channel rocks, sir!

[@Sybil_Detard]

mmmm, love cabbage, looks lovely.

[@franktrice4515]

I have used the Mastering the Art of French Cooking for close to 50 years, but I’ve never made this. I’ll be making it this week! I love this series. He messes around in his kitchen like I do!!!

[@MultiJ4E]

Hi Jamie, looks absolutely delicious. I made this last night with chunks of beef, browned in a pan prior. It worked brilliantly and was delicious.

[@mollywackrow8247]

One of my favorite recipes ❤

[@jacquespoulemer3577]

I made this soup back in the 70s. I diced up the whole onions after they were cooked. I cooked the cabbage in the last 6 minutes (something Julia insisted on in the braising cabbage in duck (goose) fat in another part of the book. I also chopped the bacon BEFORE hehehe. Jaime is getting all the right ideas, that's nice to see. this is another dish I never made again. I did do the braised cabbage several time because I often enjoy duck and goose. Thanks for the memories.

[@peredhillover1]

New subscriber here. I sincerely thank you for the many laughs you have given me.

[@lorrie2878]

I just love this. Turnips are white with purple, rutabagas are yellow and sweeter.

[@iminco9844]

I love cabbage so will be making this tomorrow. Yum!

[@theherd5830]

Oh I’m making this soup for sure! It’s everything I love about a soup ….. would even love the bomb cyclone winter day. But alas, I live in Southern CA… all doors and windows opened up today.😩

[@jaydee1389]

I'm making this soup this week!

[@BS-ne5cr]

I make my own version of cabbage soup which is similar. I don't use radishes or clove or the bacon. I do put in Polish sausage for the meat. I also add way more potatoes and carrots and I chop the onions up. I also add chickpeas. it is the most yummiest of soups.

[@user-jwill]

That mortar and pestle is hard core 😂

[@Nox-jx9rz]

over in the south we make a cabbage stew as well though it's a bit different in preparation. there is some bacon but we also use a chunk ham and cook it with a ham bone in it. seasoned to not only be salty but a bit spicy. tons of cabbage and some onion and carrot. good stuff. got fond memories of sitting on the front porch of the old house in new orleans eating some cabbage stew with a tall glass of sweet tea. especially during a torrential downpour. things would cool down just a tad.

[@kraigtaylor8777]

Yum looks great!

[@TheSlavetoabunny]

That would be comforting on these cold Florida winter days!

[@kathkwilts]

IKR…

[@mwhite6152]

Based on your reaction, I decided to try this recipe yesterday. You were spot on: what a delicious soup! Sweet and salty with a bit of heat--yum!!

[@Urska__]

Happy to see turnup in a soup 😁

[@elisekuby2009]

Just to change it up a bit, you could add yellow turnips (rutabagas) next time, for a more earthy flavour and colour. But I will definitely make this - it looked delicious.

[@marypullin9865]

Made a few modifications, but loved it!

[@freudzwetdream]

I make a version of this soup, which is one of the most perfect soups I've ever tasted. I use a smoked pork belly instead of bacon, but I've never added potatoes.

[@juggy15]

Perfect for today's cold winter day! Great video Jamie

[@travisadams4470]

I make something similar to this, but instead of turnips I use sweet potatoes along with regular potatoes and add some fermented soy paste for umami flavor

[@MHarenArt]

Fermented soy paste: is this the same as miso?

[@travisadams4470]

@@MHarenArt Yes. I've found miso paste and miso that came in a bottle. Both will work.

[@romanovalicky]

This sounds like an awesome variation. Thank you for sharing!

[@er2206]

The core of the cabbage is is tasty it's sweet you can eat it 🙂

[@Hollis_has_questions]

I nibble on it raw. You’re right, it’s sweet, with a nice crunch.

[@cmatza]

Thanks! Love your videos

[@My5sons1114]

Despite the lack of rancid pork that looks damn delicious.

[@zzzaaayyynnn]

looks good, and do-able, I'll try this one!

[@Sassyglbeauty]

This looks great. I might would sub the beans for black eye peas. Lol. Love cabbage and black eye peas!

[@harvestmoon_autumnsky]

yum

[@kennethkauzlaric8948]

I had to look at the recipe, from the book, and you made it so much easier to follow. BTW, why would you have "slightly rancid...salt pork" in the house? First, I never thought of using turnips in this soup, but it makes sense, since they are related. Also, my mother, who was Irish, made this soup with beef rather than pork.

[@antichef]

Thanks Kenneth! I'm glad I could make sense of it... some how. The pork was obviously very prevalent in this, I'd love to try it again with beef . It would really change it up

[@kennethkauzlaric8948]

Thanks Jamie. Brown up cubed chuck roast instead of bacon. Also, I always add a turnip, or two, to potatoes when I make mashed potatoes. It reminds me of the colcannon that my mom used to make...my friends and family love it.

[@MHarenArt]

This dish was most likely "peasant" food back in the day and if the pork was slightly rancid, you could still eat it without getting sick if you cooked the hell out of it.

[@MHarenArt]

@@antichef This dish was most likely "peasant" food back in the day and if the pork was slightly rancid, you could still eat it without getting sick if you cooked the hell out of it.

[@peterconlon803]

I have seen you using your large ice cubes in drinks before, if you hold one of them in a pair of tongs and you dip them under the surface of the soup/stew the fat will solidify on the ice and you can just lift it out and scrape the fat and go again. Dip dip scrape scrape, dip dip scrape scrape. If it is still on the heat it wont affect the soup temp that much but it is easier than skimming the surface with a spoon. Dip the sub about half way and pull it out quickly. it works a treat.

[@peterconlon803]

dip the cube ^^^ about halfway under

[@teamleadjosh]

Enjoyed the video. We have another cold winter day today!

[@johnwaite9376]

Love the videos! I always wish, though, you would describe what the food tastes like more. In a lot of the videos you just say that you like whatever you made without really explaining why, or giving more description about the specifics of the flavors. I have no idea what this soup actually tasted like or if I would like to make it. Again, I really love your videos, but even thirty more seconds of description would really help.

[@laurendamasoruiz]

I imagine it tastes like salty cabbage

[@eleanorroberts1886]

Looks good! Was wondering why you didn't just chop up bacon at the beginning, also the carrot. Where's your baguette???

[@Euragone68]

I love a good bowl Cabbage Soup...

[@billh.1940]

Try ham hocks in place of bacon. Smoked turkey wings. Julia and some other cookbooks, assumed you had a restaurant kitchen. Try cooking in a crock pot. Slow cooker.

[@peterdewberry3082]

Looks delicious, must try it.

[@rosedolch8637]

Turnips are yummy roasted and in soups! I will make this using bacon but bake the bacon first and add it later.. I'll saute the veggies in the bacon grease.. She probably did use ham hocks.

[@nataliajimenez1870]

She mentions salt pork. That is still popular in New England

[@davidridgway4705]

Corn breas would be good with tat soup!

[@savourymilkman8147]

Jamie this one warms my heart. My parents and for generations before we're a step among peasents. If you only had bacon for the soup... Not just cabbage and water. It brings me home watching this thank you for doing this one. SHAME ON YOU JULIA calling this peasents soup, my family outlived 3 generations of kings in one single generation as did most of Europe now mocking these obtruse rulers with the highly praised name of "peasents". Tell that to your gout, your majesty 🤣🤣🤣

[@antichef]

Thanks for sharing that. Love to hear that connection. and I agree... easy on all that peasent talk, JC!

[@Phimu4ever]

I made this today .. it’s 95 out but it’s so delicious.. I love cabbage so I was all over it

[@periwinkle1414]

I made this, but with some changes. I rendered the bacon fat, removed the bacon, threw in the mirepoix and herbs, cabbage(red), a little apple cider vinegar, let the vegetables soften, next, some garlic, and one tomato, pureed, potatoes(no turnips), vegetable broth with bay leaf, and let stew for a while. Then, upon serving, I will heat up the bacon and throw it back in Thanks for recipe video!

[@annemelfo924]

Love your channel - you're delightful to watch and I'm on board with washing mushrooms. But did you wash that celery?

[@cynthiadenning3978]

Looks yummy will be cooking this ...a little chilly for me . Down under

[@melsyoutube]

“I know what a turnip is, I call people that all the time” lmaoooo

[@LyleKN]

That looks amazing!

[@markszyszkiewicz]

Lmao...you're such a wonderful hack! Love it!

[@kathysalkeldbonilla6541]

Ha ha! Great video, I'm making this tomorrow!

[@misspumpkin5412]

we called this "kitchen sink soup" when I was little, cause you used everything but the kitchen sink. We never used the beans though, usually split peas or some leftover rice. I still make it, but it's really not a strict measurements soup, usually add a little of this and a handful of that and some leftover that needs to be used up (chunks of roast pork or chicken); just don't use anything important (like the ham for Sunday's supper, or the mushrooms for the stroganoff)

[@Kay_Watermelon]

Alright! I've made this tonight and have come to comment. It's friggin delicious, but I did a few things differently that may or may not have Julia turning in her crock pot. First off.. I cut the bacon. Of course I did, I'm not fishing anything back out of the soup once it's in. I also cut the potatoes in eighths. I didn't want chunks too massive. I went a bit off piste with the onions. I used 3 small ones, and cut em in half knowing they would be easier to actually eat. (I'm not sure how you'd deal with them otherwise, and I wanted them eaten). I shoved a clove in 4 of the halves, also knowing they would likely fall out and eventually they would be discovered at the bottom of the pot. They actually didn't fall out until the end! I cut the damn parsley and just chucked it in. Didn't have kitchen string. It was just fine. Blends in with everything. Beans? Definitely! But I could do without the turnip. It has a sweeter flavour than all the other things in the soup, which I wasn't keen on. More potatoes would have been a better option. But over all, it's a fucking great soup! I had too much cabbage and had to use less water because my huge pot was just not huge enough. Did I fuck it all up? Maybe, but it was amazing just the same.

[@patfondren6013]

My grandmother made that soup all throughout my childhood. Nowadays it would not be for low-income or peasant families. The price of bacon is exorbitant. C'est la vie.

[@asweetiepiebtw2032]

oh that looks so good.....gonna make this. ummmmm.

[@nancysilverman8474]

I'm going out tomorrow morning to collect the ingredients and make this Soup! Oh it may be August in Pa but this looks perfect. By the way how do you manage to pronounce O U T the proper way? Are you Canadian or from Virginia? Curiously

[@deedeeb9980]

I'm betting Canada.

[@joshuapatrick682]

The question is, did the book say specifically throw it in whole and stuck together or did it just not say anything because I think if it didn't say anything you can assume you should cut it into pieces? either way I am making this tonight as we look forward to a week of rain and freezing temps here in Louisiana...so thanks for the measurements and quantities!

[@jimsaunders5987]

Jamie, you crack me up every time! I love your videos. Your life would be easier if you read the entire recipe in advance and created a mis en place with all of the ingredients ready to go. But if you did that, I think we’d lose the homey and comedic aspect of your videos! So keep torturing yourself in the kitchen for our entertainment! Best regards!

[@pronumeral1446]

I would probably cut the baco and fry it first, render all the fat out of it. Use the bacon fat to fry onions, then add water/potatoes/turnip/beans/salt/cabbage/bay leaf/cloves. Chop the parsley and use for garnish.

[@artiepavlov6022]

This is weird, i instantly recognized the street you are on. Man i miss nyc

[@MyKeturah]

Wow this was a work of art. I'm seriously wondering if I could make this with plant based bacon strips because I know the pork flavor really made it delicious... hmm. Great job!

[@Test-eb9bj]

Did it work with the vegan bacon? Otherwise a drop of liquid smoke, some miso paste and a carefully added 1 tsp of marmite could help with some “meatiness”.

[@chrisjo2592]

Maybe use a spice bag? Cheese cloth wrapped around your spices. That way easy to find and remove.

[@katherine.benson4489]

My Ph.D in history ex husband told me once that the life expectancy in Europe was only around 30 before the turnip became a staple of their diet. And after people began to eat turnips, they lived longer. The End.

[@LADYJKAYE]

Do bay leaves do anything .?

[@kris3643]

Uhm.... Yum!!!!

[@starriderkittykat9064]

Im in Florida waiting on hurricane Ian,it's real windy and scary 🙏

[@chad6273]

Would you chop the onion and carrot if you made it again?

[@nicholassaples8192]

Some blue cheese or smelly cheese in soup almost provides this fermented bacony flavour.

[@pianistajs]

No lie, I was waiting for that "oh merde, too much salt!" face but glad (partially) it wasn't.

[@jldisme]

When mashing garlic into a paste (making garlic ginger paste for Indian food), I use my mortar and pestle. I smash garlic cloves with my knife and fist to get the skins off quickly and easily.

[@cliffelliott9331]

I used Julia Childs' recipes when I was first learning how to cook. She was over complicated with vegu steps and strange ingredients. Try recipes from Jacques Pépin. You may find them more approachable and down to earth. Just a suggestion

[@jasonshirrillmusic]

I would have cut up the onion, looks tasty.

[@avgonyma1]

I thought I would do this. Before I watched. Now I won't. Bit it was entertaining. 😂

[@MadameX_]

Thank you for the 😂😂😂. Rancid pork! Ol’morty! Stud poke cloves! Courtesy mince! I know what a turnip is. I call people that all the time. I found the bay leaf. Don’t want to choke on it.

[@rosemather7130]

❤

[@celiacelisally]

Best to peel your celery!!!!!

[@London1869]

If I buy cloves for this recipe, I will then own a lifetime supply of cloves.

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾