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SCANDINAVIAN BROWN CABBAGE SOUP

From Classic Scandinavian Cooking by Nika Hazelton.   

This is one of Dr. Evil's favorite soups.

1 lg. cabbage, cored and shredded*

1 1/2 qt. chicken bouillon, or more, depending on thickness of soup desired   

1/4 cup butter

1 tsp. salt

2 Tbps. brown sugar                 

1/4 tsp. ground allspice

1/2 tsp. pepper

* Note: Mrs. Evil uses a 1+ lb. cabbage per recipe.

In a deep kettle, brown cabbage on all sides in hot butter. The color should be a light brown. Stir occasionally. Add sugar and cook until sugar is completely dissolved, stirring constantly. Add bouillon, salt, pepper, and allspice and simmer covered about 1 hour.  Serve with dumplings. Add the dumplings for the last 20 min. of the simmering time.  Serves 20-half cup servings or as a meal with bread. 6 servings.

SWEDISH MEAT DUMPLINGS FOR SOUP

1 1/4 lb. lean ground beef

9 Tbsp. minced onion

2 1/4 tsp. salt

1 1/8 tsp. pepper

1/2 tsp. ground allspice

9 Tbsp. flour

Combine all ingredients except flour and blend thoroughly.  Shape into small balls the size of a large marble.  Roll in flour.  Drop into simmering soup and simmer 20 min.  Makes about 60 dumplings – 3 for each ½ cup soup.  This soup is served throughout Scandinavia.  In Sweden, more sugar is used. 

 
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