Swedish Cabbage Soup

Before you load up on unhealthy halloween candy (oops, too late)...
make this super yummyhealthywarmingcomfortingveggieful Swedish cabbage soup!

It's got dill, onions, potatoes, cabbage, and a dollop of sour cream to top it off for that extra mmmmm.

This is Mollie Katzen's recipe, from The New Enchanted Broccoli Forest cookbook. It's my auntie Deanna (my favorite non-blood-related auntie!) who gave it to me as a present and I am ABSOLUTELY obsessed with this cookbook.  What I've made from it so far has turned out delicious and I plan on posting more of her recipes!

This recipe is not vegan but could easily be veganized.

SWEDISH CABBAGE SOUP

Ingredients:

2 medium-sized potatoes
7 cups vegetable broth or water
2 to 3 tablespoons butter
3 cups chopped onion
2 teaspoons caraway seeds
2 teaspoons salt (less if using vegetable broth and it is salted)
8 cups shredded green cabbage (1 medium head)
Freshly ground black pepper to taste

 

OPTIONAL TOPPINGS:
Sour cream
Fresh dill

Directions:

1. Scrub the potatoes and cut them into small dice. Place them in a large saucepan with the broth or water. Bring to a boil, lower the heat, and simmer, partially covered for 5 minutes. Remove from heat and set aside.
2. Melt the butter in a soup pot or a Dutch oven. Add the onion, caraway seeds, and 1/2 teaspoon salt, and cook over low heat, stirring occasionally, until the onion is quite soft (about 10 minutes).
3. Add the cabbage (as much as will fit) to the onion. Also add another 1/2 teaspoon salt. Stir, cover, and cook over medium heat until there is room in the pot for the rest of the cabbage.
4. Add the remaining cabbage and the potatoes with all their cooking liquid. Cover and simmer for about 15 more minutes, or until all the cabbage is tender. Correct the salt, add black pepper to taste, and serve hot, topped with a little sour cream and/or yogurt and some fresh dill.

 Hope you like it and tell me what you think!