Wisconsin Dutch Cabbage Soup Recipes

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WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

  • In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  • Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

WISCONSIN DUTCH CABBAGE SOUP



Wisconsin Dutch Cabbage Soup image

So easy to make and so delicious. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

1 lb cabbage, shredded
1/2 gallon water
2 cups sauerkraut, drained
6 egg yolks
1 cup heavy cream
1 tablespoon butter, melted
salt, as necessary

Steps:

  • Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
  • Beat egg yolks; add cream, butter and salt (if necessary).
  • Pour into soup and blend; serve immediately.

Nutrition Facts : Calories 138.6, Fat 12.5, SaturatedFat 7.1, Cholesterol 135.3, Sodium 225.2, Carbohydrate 4.8, Fiber 2, Sugar 2, Protein 2.8

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI RECIPE - (4/5)



French Cabbage Soup from Door County, WI Recipe - (4/5) image

Provided by Lulubelle

Number Of Ingredients 12

6 tablespoons butter
1/2 cup flour
1 cup onion, diced
1 cup carrot, diced
2 tablespoons butter
2 quarts chicken broth - homemade
1/4 lb Polish sausage, diced
1 cup potato, raw,peeled and diced
1 head chopped cabbage ( about 1 lb)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
salt and pepper
You can adjust this recipe a bit by adding two teaspoons of herbes de Provence, a pkt of dried onion soup mix and another tsp of thyme

Steps:

  • Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced polish sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.

RUSSIAN CABBAGE SOUP



Russian Cabbage Soup image

My grandmother made cabbage rolls. Really hard work. This recipe tries to mimic the flavor but in the form of a soup. It's not my grandma's cabbage rolls, but still really good. I've been making this soup for more than 10 years.

Provided by kpandres

Time 2h40m

Yield 16

Number Of Ingredients 16

2 ½ pounds chuck steak
4 (32 fluid ounce) containers vegetable stock
4 (16 ounce) cans beer
½ cup olive oil
1 tablespoon ground paprika
1 ½ teaspoons ground white pepper
1 medium head cabbage, chopped
2 large onions, chopped
2 medium carrots, chopped, or more to taste
½ medium head garlic, peeled and minced
1 cup basmati rice
⅔ cup wild rice
3 (15 ounce) cans tomato puree
1 (15 ounce) can diced tomatoes
⅓ cup white sugar
salt and ground black pepper to taste

Steps:

  • Cut chuck steak into cubes.
  • Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
  • Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 38.3 g, Cholesterol 32.2 mg, Fat 15.9 g, Fiber 4.6 g, Protein 13.7 g, SaturatedFat 4.3 g, Sodium 673.1 mg, Sugar 12 g

PENNSYLVANIA DUTCH HAM & CABBAGE SOUP



Pennsylvania Dutch Ham & Cabbage Soup image

Make and share this Pennsylvania Dutch Ham & Cabbage Soup recipe from Food.com.

Provided by luv2makesoup

Categories     Potato

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 5

5 smoked pork shanks
1 medium head of cabbage
6 -8 white potatoes
1 medium onion (optional)
1 tablespoon black pepper

Steps:

  • Boil ham shanks for 3 hours in large pot.
  • Remove ham shanks and set aside to cool.
  • Cut potatoes into quarters, with or without skin, and add to broth.
  • Quarter the head of cabbage and wash. Add to pot and bring to boil.
  • Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
  • Boil another 1/2 hour and let cool for 1/2 hour.
  • Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

Nutrition Facts : Calories 118, Fat 0.3, SaturatedFat 0.1, Sodium 265.6, Carbohydrate 27.4, Fiber 4.9, Sugar 5, Protein 3.6

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