Brown cabbage soup in which finely shredded cabbage is steamed tender in browned butter with sugar, thinned with 2.5 l meat stock and cooked through. Served with sausage slices or boiled root vegetables.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 52 (falt i det fri)
Brown cabbage soup was an inexpensive and filling everyday soup. Browning the cabbage with butter and sugar gives the soup its characteristic color and slightly sweet flavor.
Brown butter and sugar
Brown the butter in a roomy pot and add the sugar.
Steam the cabbage
Add the finely shredded cabbage and steam it tender, stirring, until it is light brown.
Thin with stock
Thin with the meat stock and cook the soup until the cabbage is completely tender.
Serve
Serve with sliced sausage or yellow and white root vegetables that have been cooked in the soup.
Units modernized (gr. -> g, teske -> tsp). The method is divided into steps, and the accompaniment is listed as optional.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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