NORWEGIAN CREAM OF CABBAGE SOUP
This is a thick potato and cabbage soup, with the slightly spicy flavor of caraway. From Cabbagetown Cafe Cookbook by Julie Jordan.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- 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.
NORWEGIAN CREAM OF CABBAGE SOUP
This is a thick potato and cabbage soup, with the slightly spicy flavor of caraway. From Cabbagetown Cafe Cookbook by Julie Jordan.
Provided by lazyme
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the potatoes well but do not peel.
- Cook in water to cover until well done, about 30 minutes after the water boils.
- In a soup pot, melt 2 tablespoons butter.
- Add the onion and saute until golden brown and sweet, about 10 minutes.
- Add the caraway seeds and saute for 1 minute.
- 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.
- Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
- Set aside.
- Finely chop the remaining cabbage.
- In the soup pot, melt 2 tablespoons butter.
- Add the remaining cabbage and saute until the cabbage is limp.
- 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.
- Taste and adjust the seasonings.
CREAM OF CABBAGE SOUP
Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings (about 3-1/2 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts : Calories 278 calories, Fat 19g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 1024mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
CREAM OF CABBAGE SOUP
Make and share this Cream of Cabbage Soup recipe from Food.com.
Provided by caroline
Categories Low Protein
Time 1h45m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
- Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
- In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
CREAMED CABBAGE SOUP
Although we live in town, we have a big garden. I love planting flowers and vegetables and watching them grow. I even enjoy pulling weeds...honestly!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 873mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
CREAMED CABBAGE- NORWEGIAN STYLE
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Provided by Mamas Kitchen Hope
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.
- Serve.
Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9
NORWEGIAN CHRISTMAS CABBAGE
Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
Provided by Finn Roed
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g
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