Why is the cabbage browned with sugar?

Butter and 1 1/2 teaspoons sugar are browned together with the cabbage strips until they turn light brown. This gives the soup its characteristic brown color and a slightly sweet, caramelized flavor. Only once the cabbage is light brown is the meat stock thinned in.

How long does the soup take?

Allow about an hour in all. The cabbage is first steamed tender in the butter, and after 2.5 liters of meat stock are thinned in, the soup cooks on until the cabbage is completely tender.

What can be served in the soup?

Sliced sausage, or yellow and white root vegetables (carrot and parsley root / rutabaga) that have been cooked in the soup.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 52. It makes 6 servings.

Cabbage Soup, Brown

Name: Cabbage Soup, Brown
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 100 g butter; 1.5 tsp sugar; 1 pcs small head of cabbage (cut into fine strips); 2.5 l meat stock; sausage slices or yellow and white root vegetables (cooked in the soup, for serving)

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)

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About the dish

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.

How to make it

1
Brown butter and sugar
Brown the butter in a roomy pot and add the sugar.
2
Steam the cabbage
Add the finely shredded cabbage and steam it tender, stirring, until it is light brown.
3
Thin with stock
Thin with the meat stock and cook the soup until the cabbage is completely tender.
4
Serve
Serve with sliced sausage or yellow and white root vegetables that have been cooked in the soup.

Changes from the original

Units modernized (gr. -> g, teske -> tsp). The method is divided into steps, and the accompaniment is listed as optional.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 52) → Modernised~84% of the text changedremovedadded

100 ~~gr. smør 1 1/2 teske sukker~~ g smør. 1,5 ts sukker. 1 ~~litet kaalhode 2 1/2 1. kjøtkraft. Smørret brunes, tilsættes sukkeret og det~~ stk lite kålhode (skåret i fine ~~strimler skaarne kaalhode; dampes mørt. Naar kaalen~~ strimler). 2,5 l kjøttkraft. pølseskiver eller gule og hvite røtter (kokt i suppen, til servering). Brun smøret i en romslig gryte og tilsett sukkeret.. Legg i den finstrimlede kålen og damp den mør under omrøring til den er ~~lysebrun, spædes kraften i; koker,~~ lysebrun.. Spe med kjøttkraften og kok suppen til ~~kaalen~~ kålen er helt ~~kokt. I suppen kan serveres opskaarne~~ gjennomkokt.. Server oppskårne pølseskiver eller gule og hvite ~~røtter,~~ røtter som er kokt i suppen.

Note on Modernised

Enheter modernisert (gr. → g, teske → ts). Fremgangsmåten er delt i trinn, og tilbehøret er ført opp som valgfritt.

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Frequently asked questions

Why is the cabbage browned with sugar?: Butter and 1 1/2 teaspoons sugar are browned together with the cabbage strips until they turn light brown. This gives the soup its characteristic brown color and a slightly sweet, caramelized flavor. Only once the cabbage is light brown is the meat stock thinned in.
How long does the soup take?: Allow about an hour in all. The cabbage is first steamed tender in the butter, and after 2.5 liters of meat stock are thinned in, the soup cooks on until the cabbage is completely tender.
What can be served in the soup?: Sliced sausage, or yellow and white root vegetables (carrot and parsley root / rutabaga) that have been cooked in the soup.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 52. It makes 6 servings.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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