WISCONSIN DUTCH CABBAGE SOUP

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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

*** Explore more Wisconsin Dutch Cabbage Soup Recipes »

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