Wisconsin Dutch Cabbage Soup Recipes

WISCONSIN DUTCH CABBAGE SOUP

Wisconsin Dutch Cabbage Soup image

So easy to make and so delicious. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cabbage, shredded
1/2 gallon water
2 cups sauerkraut, drained
6 egg yolks
1 cup heavy cream
1 tablespoon butter, melted
salt, as necessary

Steps:

Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
Beat egg yolks; add cream, butter and salt (if necessary).
Pour into soup and blend; serve immediately.

Nutrition Facts : Calories 138.6, Fat 12.5, SaturatedFat 7.1, Cholesterol 135.3, Sodium 225.2, Carbohydrate 4.8, Fiber 2, Sugar 2, Protein 2.8

PENNSYLVANIA DUTCH HAM & CABBAGE SOUP

Pennsylvania Dutch Ham & Cabbage Soup image

Make and share this Pennsylvania Dutch Ham & Cabbage Soup recipe from Food.com.

Provided by luv2makesoup

Categories Potato

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

5 smoked pork shanks
1 medium head of cabbage
6 -8 white potatoes
1 medium onion (optional)
1 tablespoon black pepper

Steps:

Boil ham shanks for 3 hours in large pot.
Remove ham shanks and set aside to cool.
Cut potatoes into quarters, with or without skin, and add to broth.
Quarter the head of cabbage and wash. Add to pot and bring to boil.
Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
Boil another 1/2 hour and let cool for 1/2 hour.
Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

Nutrition Facts : Calories 118, Fat 0.3, SaturatedFat 0.1, Sodium 265.6, Carbohydrate 27.4, Fiber 4.9, Sugar 5, Protein 3.6

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