Norwegian Cream Of Cabbage Soup Recipes

CREAMED CABBAGE- NORWEGIAN STYLE

Steps:

• Boil cabbage until tender, approximately 30 minutes and drain well.
• Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
• Add cabbage, salt, pepper and nutmeg and stir to mix together.
• Serve.

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• Scrub the potatoes well but do not peel.
• Cook in water to cover until well done, about 30 minutes after the water boils.
• In a soup pot, melt 2 tablespoons butter.
• Add the onion and saute until golden brown and sweet, about 10 minutes.
• Add the caraway seeds and saute for 1 minute.
• Coarsely chop two-thirds of the cabbage (including the cores).
• Add to the soup pot.
• To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
• Cook until the cabbage is sweet and limp.
• Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
• Set aside.
• Finely chop the remaining cabbage.
• In the soup pot, melt 2 tablespoons butter.
• Add the remaining cabbage and saute until the cabbage is limp.
• Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
• Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• Taste and adjust the seasonings.

CREAMED CABBAGE SOUP

Steps:

• In a large Dutch oven, combine the broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Meanwhile, melt butter in a small saucepan. Stir in the flour, salt and pepper until blended. Combine cream and milk; gradually add to flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.

NORWEGIAN CHRISTMAS CABBAGE

Steps:

• Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
• Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

NORWEGIAN CABBAGE ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
• Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
• Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
• Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
• Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
• Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

CREAMY CABBAGE SOUP WITH GRUYèRE

Steps:

• Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don't stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
• Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
• Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
• In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.