Swedish Cabbage Soup (Kålsoppa)
Kålsoppa is a Swedish cabbage soup built on very little: white cabbage, pork stock and whole allspice. The cabbage is sliced thin and browned in butter before any liquid goes in, which gives the broth a gentle roasted sweetness. White pepper and allspice supply the warm, slightly peppery background typical of Swedish home cooking. Serve it with hard flatbread, butter and cheese, and add a chopped onion if you want it more savory.
Instructions
Cut the head of white cabbage into quarters and cut out the inner stem. Slice each quarter across into strips no thicker than 3 mm.
Melt a little butter in a cast-iron pot over medium heat. If you are using the onion, add it now and cook it until it turns soft.
Add the sliced cabbage and cook it, stirring now and then, until it picks up some light brown color at the edges.
Pour in enough pork stock to just cover the cabbage. Season with salt and ground white pepper, then add the 12 whole allspice kernels.
Bring the pot to a boil, then keep it at a gentle boil for 30 to 45 minutes. The cabbage should be completely tender by the end.
Serve the soup hot with hard flatbread, butter and cheese on the side.
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