Vegetable soups are often a good complement to meaty dishes. I am left with only cabbage in the house as tomorrow is my weekly grocery day, so I make do and improvised this dish.
The soup is given a smoky taste by caramelizing some bacon before I added the cabbage to the pot. So, it is interesting and delicious.
12 Pigeon eggs (boiled and skinned)
1/2 Cabbage (or any veggies/roots you are left with)
3 rashers of Bacon
1 tablespoons Duck Fat
3 cups Stock
Salt and pepper to taste
- Heat up a wok with the duck fat.
- Render the bacon till it is brown.
- Add the cabbage and other veggies to the wok.
- Pour in the stock and eggs. Boil until the veggies are done and tender.
- Serve with steamed rice.