• 1 large head cabbage, cored and shredded
  • 1/4 c. butter or margarine
  • 3 tbsp brown sugar
  • 4 c. beef bouillon or more, depending on thickness of soup desired
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground allspice


In deep kettle brown cabbage in hot butter on all sides. The color should be a light brown. Stir occasionally. Add sugar and cook, stirring constantly, until sugar is completely dissolved. Add bouillon, salt, pepper & allspice. Simmer, covered, for about 1 hour.

Serve with dumplings 6-8 servings.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth Burbage
Brunkalssoppa (Brown Cabbage Soup)