Wisconsin Dutch Cabbage Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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So easy to make and so delicious. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. 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:
1. Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
2. Beat egg yolks; add cream, butter and salt (if necessary).
3. Pour into soup and blend; serve immediately.
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