{"id":5266,"slug":"cabbage-soup-normande","title":"Cabbage soup, Normande","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a head of cabbage","five pounds of beef bones","one onion","one carrot","a bouquet garni","a handful of salt","three ounces of butter","salt and pepper","bread crust cut in small squares and fried in butter"],"ingredients_norm":["cabbage","beef bone","onion","carrot","bouquet garni","salt","butter","salt and pepper","bread crust cut in small squares and fried in butter"],"steps":["Separate the outside leaves and the core of a head of cabbage.","Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours.","Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out.","Then drain off the butter, and strain the beef and cabbage broth over it.","Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w64:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"62d677da597901ef4dcd373ac52259d184d6c38e935b96c27fdec8ed65bb49e1","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cabbage-soup-normande"}