Save some French bread or a thicker loaf to toast and add to this soup. Select a nice, flavorful cheese to melt on the toasted bread. With this addition, the soup can be served as a meal.
1 cup of diced salty pork (or 4 strips of bacon, in strips)
1 medium onion, sliced
6 cups of vegetable broth
1/2 teaspoon of caraway seeds
1/4 teaspoon of white pepper
Splash of white wine (optional)
4 slices of bread
1 cup of grated cheese
Fry the salty pork or bacon crispy in a Dutch oven. Add the onion slices and stir until they are golden, about five minutes. Add the cabbage and stir until it´s slightly wilted, then add the broth and the spices. Bring to a boil, then simmer for a good twenty minutes. Add the splash of white wine if you want. Taste and adjust salt.
Put the cheese on the slices of bread and quickly melt the cheese under a broiler. Place a piece of bread in a deep plate or soup mug, pour the soup over it and enjoy!