A classic home-cooked dish. Delicious, hearty and warming cabbage soup. As usual, soups and stews only taste better if they are allowed to rest for a day before we eat them. Falu sausage, Prince sausage, oven-roasted pork belly or cooked meatballs can be used as a side dish. A piece of wholemeal bread is also good.
6 servings
1 kg white cabbage
2 dl white wine (can be omitted)
1.8 l water
2 yellow onions
3 garlic cloves
1 tbsp tomato paste
1 tbsp syrup or liquid honey
2 meat bouillon cubes
2 vegetable bouillon cubes
1 tsp thyme
1 tsp oregano
10 allspice grains
15 white pepper grains
3 cloves
2 bay leaves
50 g butter (can be omitted)
Parsley
Tear and cut the cabbage into pieces about 3×3 cm.
Peel and chop the yellow onion and garlic.
Brown the cabbage and onion in batches in a frying pan with rapeseed oil and a dab of butter. For the last batch, when it is almost done, add the tomato paste and syrup. Brown for another minute or so.
Add the pepper, cloves and bay leaves to a tea ball (if you have one).
Add all the ingredients to a saucepan except the butter and cook the soup for about 25-30 minutes.
Season with salt and pepper.
Melt the butter in the soup. This enhances the flavor and makes it heartier.
Top with parsley.
