Follow these steps for perfect results
cabbage
finely cut
sugar
butter
beef stock
warm
salt
peppercorn
Finely cut the cabbage.
In a large saucepan, melt butter over low heat.
Add sugar to the melted butter.
Add the cabbage to the butter and sugar mixture.
Fry the cabbage slowly until it turns a nice brown color, stirring frequently to prevent burning (approximately 1 hour).
Pour warm beef stock over the browned cabbage.
Add salt and peppercorns to the soup.
If the color is not brown enough, add a few drops of browning (optional).
Cover the saucepan with a lid.
Simmer the soup for 2 hours.
Expert advice for the best results
Use a heavy-bottomed saucepan to prevent burning.
Stir frequently while browning the cabbage.
Adjust the amount of salt and pepper to taste.
Serve with a dollop of sour cream or yogurt.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of fresh thyme or parsley.
Serve with crusty bread.
Serve with a side salad.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
Traditional comfort food.
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