Scandinavian Brown Cabbage Soup
Warm, hearty, and brimming with the earthy depth of caramelized cabbage, Scandinavian Brown Cabbage Soup is a comforting classic that's perfect for cooler days. This traditional Nordic recipe showcases the humble green cabbage, which is slowly browned in a blend of butter and olive oil to develop a rich, nutty flavor. Complemented by sweet carrots, aromatic garlic, and the subtle spice of ground allspice and white pepper, this soup is simmered in a savory vegetable broth until beautifully melded. Simple yet satisfying, it’s an ode to Scandinavian comfort food, best enjoyed with a slice of rustic rye bread. Ready in just over an hour, this soup is a wholesome and healthy option for anyone craving a warm bowl of coziness.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Yellow onion
- 1 large, diced Carrot
- 2 minced Garlic cloves
- 6 cups Vegetable broth
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground white pepper
- 1 teaspoon (adjust to taste) Salt
- 2 Bay leaves
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Prepare the cabbage by removing the outer leaves. Cut it into quarters, remove the core, and then slice it thinly into shreds.
In a large pot over medium heat, melt the butter and add the olive oil. Stir to combine.
Add the shredded cabbage. Cook for 15 to 20 minutes, stirring occasionally, until the cabbage is deeply golden and caramelized. Lower the heat if necessary to avoid burning.
Once the cabbage is browned, push it to one side of the pot. Add the diced onion, carrot, and garlic to the empty side of the pot. Cook for 5 minutes, or until softened.
Mix the caramelized cabbage with the softened vegetables in the pot. Stir thoroughly to combine.
Add the vegetable broth, ground allspice, white pepper, salt, and bay leaves. Stir well and bring to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 to 40 minutes, allowing the flavors to develop.
Remove the bay leaves from the pot. Taste the soup and adjust salt or seasoning as needed.
Serve the soup hot, garnished with chopped fresh parsley if desired. Pair it with rye bread for a traditional touch.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5833 mg | 254% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 39.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3562 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
