Cabbage Soup I

Cabbage Soup I Recipe from Norway | Delicious Beef Shank & Meatballs

Region / culture: Norway | Preparation time: 30 minutes | Cooking time: 6 hours | Servings: 6

Introduction

Cabbage soup is a hearty and comforting dish that is perfect for cold winter days. This recipe features a flavorful beef shank broth with tender cabbage and savory meatballs. It is a classic dish that is sure to warm you up from the inside out.

History

Cabbage soup has been a staple in many cultures for centuries. It is a simple and economical dish that can be made with just a few ingredients. In Eastern European countries, cabbage soup is often served as a traditional dish during the winter months. It is believed to have originated as a way to use up leftover vegetables and meat.

Ingredients

1 meaty beef shank, sliced into 5 cm (2") pieces
water
2 onions, quartered
2 carrots, cut into chunks
0.2 celeriac, sliced
0.2 leek, sliced
salt
10 black peppercorns
1.5 cabbages

Meatballs

250 g (9 oz) finely ground beef
0.25 tsp ginger
0.13 tsp pepper
0.75 tsp salt
2 tbsp flour
1.5 dcl (0.67 cup) light cream

How to prepare

Place the shank in a large pot, cover with 7 liters (quarts) of water and bring to a boil.
Skim off any impurities that rise to the surface.
Reduce the heat and add onions, carrots, celeriac, leek, salt, and peppercorns.
Simmer for at least 6 hours.
Strain the stock to remove any solids.
Remove the core from the cabbages and dice them into 5 mm (0.25") pieces.
Add the diced cabbages to the stock and simmer for about 5 minutes.
For the meatballs, separate the meat from the shank and grind it.
Combine the ground meat with seasonings and flour.
Beat in the cream until well mixed.
Shape the mixture into 2.5 cm (1") balls and simmer them in the stock.
Reheat the meatballs in the soup and serve them with lukewarm sweet white bread.

Variations

You can add other vegetables such as potatoes, tomatoes, or bell peppers to the soup for added flavor and nutrition.
For a vegetarian version, you can omit the meatballs and use vegetable broth instead of beef broth.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the broth while simmering.

- For extra flavor, you can roast the vegetables before adding them to the broth.

- To save time, you can use store-bought beef broth instead of making your own.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

Serve the cabbage soup with a side of crusty bread or a simple green salad.

Cooking Techniques

Simmering the broth for a long period of time allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use ground turkey or chicken instead of beef for the meatballs.

- If you are lactose intolerant, you can use coconut milk or almond milk instead of cream.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish the soup with fresh parsley or a dollop of sour cream for a pop of color.

Pairing Recommendations

This cabbage soup pairs well with a glass of red wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

25g per serving

Fats

12g per serving

Proteins

20g per serving

Vitamins and minerals

This soup is rich in vitamin C, vitamin A, and iron.

Alergens

Contains dairy (cream) and gluten (flour)

Summary

This cabbage soup is a nutritious and filling meal that is high in protein and low in calories. It is a great option for those looking to eat a healthy and balanced diet.

Summary

Cabbage soup is a classic dish that is both delicious and nutritious. This recipe features a rich beef shank broth with tender cabbage and savory meatballs. It is a comforting meal that is perfect for cold winter days.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Cabbage Soup I. It was many years ago, back when I was a young girl living in the countryside. My mother had invited a distant relative to stay with us for a few weeks, and she brought with her a recipe book filled with all sorts of exotic dishes from faraway lands.

One evening, as I sat at the kitchen table doing my homework, I overheard my mother and our guest discussing what to make for dinner. The relative mentioned a recipe for Cabbage Soup I that she had learned from a friend during her travels. Intrigued, I put down my pencil and wandered over to where they were standing, listening intently as she described the ingredients and method of preparation.

The idea of a soup made primarily of cabbage seemed strange to me at first, but as I watched my mother and our guest work together to chop the vegetables and simmer the broth, I could see how the flavors were coming together to create something truly delicious. The aroma that filled the kitchen was unlike anything I had ever experienced before, and I knew I had to learn how to make this soup for myself.

Over the next few weeks, I spent every spare moment in the kitchen, watching and helping as my mother and our guest cooked up a storm. I learned how to chop vegetables with precision, how to season dishes just right, and most importantly, how to trust my instincts when it came to experimenting with new flavors and textures.

As I grew older and started a family of my own, I continued to make Cabbage Soup I for my loved ones, passing down the recipe from generation to generation. Each time I prepare this dish, I am reminded of that fateful day when I first discovered the magic of cooking and the joy of sharing good food with others.

To make Cabbage Soup I, you will need:

- 1 head of cabbage, chopped

- 2 onions, diced

- 3 carrots, sliced

- 4 celery stalks, chopped

- 4 cloves of garlic, minced

- 1 can of diced tomatoes

- 8 cups of chicken or vegetable broth

- 1 teaspoon of dried thyme

- 1 teaspoon of dried oregano

- Salt and pepper to taste

- Olive oil for sautéing

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the onions, carrots, celery, and garlic, and sauté until the vegetables are soft and fragrant.

2. Add the chopped cabbage to the pot and cook for another 5 minutes, stirring occasionally.

3. Pour in the diced tomatoes and broth, and bring the soup to a simmer. Add the thyme, oregano, salt, and pepper, and let the soup cook for about 20-30 minutes, or until the cabbage is tender.

4. Taste the soup and adjust the seasoning if necessary. Serve hot with a slice of crusty bread on the side.

I hope you enjoy making and sharing this recipe with your loved ones as much as I have. Cooking has always been a way for me to connect with my family and friends, and I am grateful for the memories and traditions that have been passed down through the generations. Happy cooking!