Savoy Cabbage Soup
This classic dish from northern Italy combines savoy cabbage, caramelized onions, cured pork, and fontina cheese for a hearty, soul-warming soup that reflects the Swiss, Austrian, and Slavic influences over the region’s cuisine.
Why This Recipe Works
We chose pancetta as the pork ingredient for our savoy cabbage soup recipe because its peppery flavor lends meatiness without calling attention to itself. We found that in order for the cabbage for our savoy cabbage soup recipe to take on a soft, supple texture, it had to be wilted before simmering, so we sautéed the thinly sliced cabbage with the onion and pancetta mixture for a few minutes. (If added directly to the simmering liquid, the cabbage cooked up rubbery.) As a liquid, we liked chicken broth diluted with water to keep the soup from tasting too much like chicken.
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