Cookbook:Swedish Cabbage Soup (Kålsoppa)

| 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.

Ingredients

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

Procedure

 * 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

 * 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.