Steps

1. In a pot, combine 700ml Water, 100ml White Wine, 1/2 tsp Salt, and 2 tsp Consommé (1 cube). Grate in 1 clove Garlic and mix to create the soup base.
   🕒 00:21
2. Cut the onion into 4 wedges without removing the core.
   🕒 01:01
3. Cut 1/2 Cabbage (500g) into quarter-sized pieces. Make a diagonal cut into the core to remove it.
   🕒 01:33
4. Rinse the cabbage quickly under running water and drain thoroughly.
   🕒 01:58
5. Cut the cabbage into eighth-sized pieces, then cut in half horizontally to create easy-to-eat portions.
   🕒 02:12
6. Cut the 100g Bacon into bite-sized pieces.
   🕒 02:36
7. Add a generous amount of olive oil to a pot and heat over low heat. Once the oil is warm, arrange the bacon slices.
   🕒 03:03
8. Sear the bacon until it has a nice color, rendering its flavorful fat. Turn off the heat once browned.
   🕒 03:16
9. Move the bacon to the side of the pot and arrange the cabbage pieces in the empty space, with the core side down.
   🕒 03:39
10. Place the onion wedges on top of the cabbage, and arrange the bacon on top for color.
    🕒 03:50
11. Pour the prepared soup base into the pot and bring to a boil over medium heat until cooked through.
    🕒 03:59
12. Once everything is submerged and softened in the soup, reduce the heat to low, cover, and simmer for 30 minutes.
    🕒 04:31
13. After 30 minutes, turn off the heat once.
    🕒 04:49
14. Let it rest for 10 minutes with the lid on. This resting period allows the flavors to meld deeply into the ingredients, resulting in a richer soup.
    🕒 04:54
15. After 10 minutes, open the lid and gently stir everything together while reheating.
    🕒 05:27
16. Once the soup is hot, taste and adjust seasoning.
    🕒 05:36
17. Serve in bowls. Optionally, top with Parmesan cheese, black pepper, whole grain mustard, or rock salt for added flavor.
    🕒 05:54