Best Norwegian Cream Of Cabbage Soup Recipes

Norwegian Cream of Cabbage Soup image

Provided by Vicki Butts (lazyme)

Time 1h15m

Number Of Ingredients 10

2 potatoes
2 Tbsp butter
1 onion, coarsely chopped
4 tsp caraway seeds
1/2 medium green cabbage (8 cups chopped)
2 c milk
2 Tbsp butter
1 tsp salt
1/4 tsp black pepper
2 tsp cider vinegar

Steps:

1. Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
2. In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
3. 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.
4. Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
5. Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
6. 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.
7. Taste and adjust the seasonings.

W W Cream of Cabbage Soup image

Provided by annroberts54

Categories Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 12

2 cups chicken broth
1 medium onion, diced
2 leeks, chopped
1 cup celery, finely chopped
3 carrots, diced
1 small head of cabbage, shredded finely
1 tablespoon olive oil
2 (12 ounce) cans fat-free evaporated milk
1 cup lean ham, finely chopped
1/2 teaspoon coarse black pepper
1 teaspoon sea salt
1/2 teaspoon dried thyme

Steps:

In a dutch oven combine all chopped vegetables(except cabbage) and olive oil. Over low flame cook veggies until soft, stirring often to prevent sticking. Add chicken broth and cabbage and simmer for about 15 minutes. Add milk, spices and ham and continue to simmer for another 10 minutes or so. If desired you can thicken soup by adding non fat dry milk a quarter cup at a time and stirring in til dissolved well. This will add nutrition to soup as well.

Creamed Cabbage- Norwegian Style image

Provided by Mamas Kitchen Hope

Categories Greens

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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.

Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9

Cream of Cabbage Soup image

Provided by caroline

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 20

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onion
1 cup diced peeled rutabaga
1 cup diced carrot
6 cups chopped cabbage
1 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dill weed
1 cup butter or 1 cup margarine
1 cup flour
2 cups milk
2 cups chicken broth
1/2 lb American cheese, cubed
1/2 teaspoon dried thyme
pepper
additional milk (optional)

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.