Swedish Cabbage Soup (Kålsoppa)
This recipe for Swedish Cabbage Soup (Kålsoppa) is based on 1 kg of white cabbage. Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed.
Ingredients
- Butter for browning
- 1 yellow onion (optional), chopped
- 1 kg of sliced cabbage
- Pork stock
- Salt
- Ground white pepper
- 12 whole allspice kernels
Ingredients for 4 servings (1.1 kg) · the original recipe
Method
- 1
Quarter the head of cabbage. Remove the inner stem.
- 2
Slice the cabbage across into 3 mm, or thinner, strips.
- 3
In a cast-iron pot, melt some butter and add the onions. Cook until softened.
- 4
Add the sliced cabbage, and cook until slightly browned.
- 5
Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
- 6
Boil the soup gently for 30–45 minutes.
Stovetop - 7
Serve with hard flatbread, butter, and cheese.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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