Swedish Cabbage Soup (Kålsoppa)
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.
Total Time
45 minutes
Servings
4
Butter for browning
1 yellow onion (optional), chopped
1 kg of sliced cabbage
Pork stock
Salt
Ground white pepper
12 whole allspice kernels
Quarter the head of cabbage. Remove the inner stem.
Slice the cabbage across into 3 mm, or thinner, strips.
In a cast-iron pot, melt some butter and add the onions. Cook until softened.
Add the sliced cabbage, and cook until slightly browned.
Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
Boil the soup gently for 30–45 minutes.
30–45 minutes
Serve with hard flatbread, butter, and cheese.
- •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.