Wisconsin Dutch Cabbage Soup

Name: Wisconsin Dutch Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 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

Submitted by Molly53

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

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photo by *Parsley*

Ready In:: 45mins
Ingredients:: 7
Serves:: 10

ingredients

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

directions

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.

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Reviews

I love old recipes like this one. I used 1/2 cup heavy cream and made up the other 1/2 cup with whole milk. The texture was creamy and rich. The only thing I added was some chopped onion. I garnished with fresh cracked pepper. Caraway seeds would be a nice garnish, too. Thanx for posting!

*Parsley*