Swedish Cabbage Soup (Kålsoppa)
This recipe for Swedish Cabbage Soup (Kålsoppa) is based on 1 kg of white cabbage. Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed.
Source and licence
"Swedish Cabbage Soup (Kålsoppa)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Swedish_Cabbage_Soup_(K%C3%A5lsoppa), revision 4630364), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Swedish_Cabbage_Soup_(K%C3%A5lsoppa)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630364
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Butter for browning
- 1 yellow onion (optional), chopped
- 1 kg of sliced cabbage
- Pork stock
- Salt
- Ground white pepper
- 12 whole allspice kernels
Method
- Quarter the head of cabbage. Remove the inner stem.
- Slice the cabbage across into 3 mm, or thinner, strips.
- In a cast-iron pot, melt some butter and add the onions. Cook until softened.
- Add the sliced cabbage, and cook until slightly browned.
- Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
- Boil the soup gently for 30–45 minutes.
- Serve with hard flatbread, butter, and cheese.