Norwegian Cream Of Cabbage Soup Recipe

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Norwegian Cream of Cabbage Soup

Vicki Butts (lazyme)

By
@lazyme5909

This is a thick potato and cabbage soup, with the slightly spicy flavor of caraway. From Cabbagetown Cafe Cookbook by Julie Jordan.


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2
potatoes
2 Tbsp
butter
1
onion, coarsely chopped
4 tsp
caraway seeds
1/2 medium
green cabbage (8 cups chopped)
2 c
milk
2 Tbsp
butter
1 tsp
salt
1/4 tsp
black pepper
2 tsp
cider vinegar

Directions Step-By-Step

1
Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
2
In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
3
Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp.
4
Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
5
Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
6
Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
7
Taste and adjust the seasonings.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Scandinavian