Wisconsin Dutch Cabbage Soup - cooking recipe
Ingredients
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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
Preparation
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Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
Beat egg yolks; add cream, butter and salt (if necessary).
Pour into soup and blend; serve immediately.
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