Cookbook:Swedish Cabbage Soup (Kålsoppa)

Swedish Cabbage Soup (Kålsoppa)
Time45 minutes

Cookbook | Ingredients | Recipes | Cuisine of Sweden

This recipe for Swedish Cabbage Soup (Kålsoppa) is based on 1 kg of white cabbage. Since the cabbage heads usually do not yield exactly 1kg, scale the recipe as needed.




  1. Quarter the head of cabbage. Remove the inner stem.
  2. Slice the cabbage across into 3 mm, or thinner, strips.
  3. In a cast-iron pot, melt some butter and add the onions. Cook until softened.
  4. Add the sliced cabbage, and cook until slightly browned.
  5. Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.
  6. Boil the soup gently for 30–45 minutes.
  7. Serve with hard flatbread, butter, and cheese.

Notes, tips, and variations

  • The cabbage stem can be used if the tough and hard outer part is removed, or chopped very finely.
  • Frying a chopped onion with the cabbage gives a more savory dish.