Wisconsin Dutch Cabbage Soup Recipes

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WISCONSIN DUTCH CABBAGE SOUP



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

FRENCH CABBAGE SOUP FROM DOOR COUNTY, WI



French Cabbage Soup from Door County, WI image

This recipe is a popular soup served at the Summer Kitchen near Ephraim, WI. It is thick and delicious. I've modified it somewhat by adding the thyme and pepper for even more flavor. It freezes very well. For Culinary Quest participants - it's typical of the hearty soups served throughout central Europe.

Provided by PanNan

Categories     Potato

Time 1h

Yield 4 quarts

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1 cup onion, diced
1 cup carrot, diced
2 tablespoons butter
2 quarts chicken broth
1/4 lb smoked sausage, diced (Polish, German or similar style sausage preferred)
1 cup potato, raw, peeled and diced
1 head cabbage, chopped (about 1 lb)
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly.
  • Avoid browning.
  • Set aside.
  • Melt 2 tbsp butter in a stock pot, or Dutch oven.
  • Add diced onions and carrots.
  • Saute until tender.
  • Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot.
  • Stir and simmer for 20 minutes.
  • Add white roux, thyme, salt and pepper to the pot.
  • Stir until smooth.
  • Simmer for 20 minutes.

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