Norwegian Cream of Cabbage Soup

Norwegian Cream Of Cabbage Soup Recipe

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Vicki Butts (lazyme)


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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15 Min
1 Hr
Stove Top


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

How to Make Norwegian Cream of Cabbage Soup


  • 1Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
  • 2In 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.
  • 3Coarsely 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.
  • 4Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
  • 5Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
  • 6Add 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.
  • 7Taste and adjust the seasonings.

Printable Recipe Card

About Norwegian Cream of Cabbage Soup

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

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