Brown Cabbage Soup – Brunkålssuppe

May 11, 2023May 11, 20230 11

Traditional Danish Brown Cabbage Soup

by The Chefin Soup

Prep

10 min

Cook

1 hour 10 min

Ready In

1 hour 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

180

Sugar

Fat

12g

Brunkålssuppe or Brown Cabbage Soup is a traditional Danish recipe that has been enjoyed for centuries. This soup is especially popular in the winter months when the cabbage is at its best. Brown Cabbage Soup is typically served with rye bread or crusty bread, and it is the perfect comfort food on a cold, dark evening. In Denmark, this soup is often served with a dollop of sour cream or crème fraîche on top. This soup is easy to make, and you can adjust the seasoning to your liking by adding more or less salt and peppercorn.

Instructions

1.	Clean and slice the cabbage into thin pieces.
2.	Melt butter in a large saucepan, add sugar and stir until the sugar caramelizes.
3.	Add sliced cabbage and sauté for around one minute.
4.	Pour in beef stock to cover the cabbage. Bring to a boil and then simmer for about an hour or until the cabbage is tender.
5.	Season with salt and peppercorn, and serve hot with crusty bread.

PROS

Brown Cabbage Soup is a warm and hearty soup, perfect for cold winter nights.
The caramelized sugar adds a unique and delicious flavor that blends well with the cabbage.
This soup is incredibly easy to make and requires only a few simple ingredients.

CONS

Brown Cabbage Soup can be high in sodium, especially if the beef stock is store-bought.
Some people may not like the cabbage flavor, or they may find the texture too soft or mushy.

HEALTH & BENEFITS

Brown Cabbage Soup is low in calories and high in vitamins and minerals. Cabbage is an excellent source of fiber, vitamin C, and vitamin K. This soup is also rich in protein and can be a great way to add more protein to a vegetarian or vegan diet by using vegetable stock instead of beef stock.

	1 head cabbage
	1 tablespoon sugar
	4 tablespoons butter
	2 quarts beef stock
	salt
	peppercorn