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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Danish Brown Cabbage Soup

Serves 6
• a cabbage
• 1 tbsp sugar
• 4 tbsp butter
• 8 cup stock
• Salt
• Peppercorns
1. Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed.
2. Once the cabbage has become a nice brown color, the warm stock is poured over, the peppercorns are added and, if the color is not quite brown enough, a few drops of browning.
3. Cover the saucepan with a lid. The soup requires a further 2 hours of boiling before it is
4. ready.

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