Cabbage-Potato Soup
 
Ingredients
  • 4 Tablespoons butter
  • 4 cups thinly sliced yellow onion
  • 2-1/2 pounds green cabbage, shredded
  • 2 quarts water
  • 1 Tablespoon caraway seed
  • 2-1/2 teaspoons salt
  • ½ teaspoon white pepper
  • 3 cups peeled, cubed potatoes
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 cup shredded Havarti cheese with dill
  • ¼ cup heavy cream or half-and-half
  • ¾ teaspoon mace
  • ⅛ teaspoon nutmeg
Instructions
  1. Melt the butter in a large pot or Dutch oven over very low heat. Add the sliced onions, stir well, and cover pot with lid. Sweat the onions, stirring occasionally, for about 15-20 minutes or until they are soft, but do not let them brown. Turn up heat and add cabbage, water, caraway seed, salt, and pepper. Bring to a boil, add potatoes, and bring to a boil again. Add carrots and bring to a boil. Reduce heat and let simmer, covered for 10 minutes, stirring occasionally.
  2. Place half of the mixture in a blender and blend until almost smooth. Return to pot and stir in along with the cheese, cream, mace, and nutmeg. Stir until cheese melts and adjust seasonings. Serve with some warm rye bread on the side.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cabbage-potato-soup/