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Sweden / Soup
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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.
Ingredients
ServingsOriginal: Serves 4
- butter, for browning
- yellow onion, optional, chopped1
- cabbage, sliced1 kg
- pork stock
- salt
- white pepper, ground
- allspice, whole12
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
Serve with hard flatbread, butter, and cheese.
