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Swedish Cabbage Soup (Kålsoppa)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Sweden

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schedulePrep 0 min local_fire_departmentCook 0 min groups4 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4630364

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #easy #recipes for soup #recipes using allspice #recipes using butter #recipes using cabbage #recipes using pork broth and stock #recipes with metric units #swedish
Soup

Ingredients

Scale
  • Butter for browning
  • 1 yellow onion (optional), chopped
  • 1 kg of sliced cabbage
  • Pork stock
  • Salt
  • Ground white pepper
  • 12 whole allspice kernels

Directions

  1. Quarter the head of cabbage. Remove the inner stem.
  2. Slice the cabbage across into 3 mm, or thinner, strips.
  3. In a cast-iron pot, melt some butter and add the onions. Cook until softened.
  4. Add the sliced cabbage, and cook until slightly browned.
  5. Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
  6. Boil the soup gently for 30–45 minutes.
  7. Serve with hard flatbread, butter, and cheese.

Notes

The cabbage stem can be used if the tough and hard outer part is removed, or chopped very finely.

Frying a chopped onion with the cabbage gives a more savory dish.

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