Cookbook:Swedish Cabbage Soup (Kålsoppa)

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Cuisine of Sweden

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.

Swedish Cabbage Soup (Kålsoppa)
Servings 4
Time 45 minutes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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, tips, and variations[edit | edit source]

  • 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.