A traditional recipe from Sweden’s southernmost landscape found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published by Cappelen in 1991
Nordic cookbook history was written in 1974. That year a bunch of Swedish foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato sauce and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
For all Scandinavians who like me love that cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butler’s Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted
Be sure to enjoy the cabbage when it’s at its finest in the fall. And why not try this Swedish cabbage soup. It is classic farmhouse cooking from Sweden’s southernmost landscape.
500 g [1,1 lb] cabbage
300 g [10,5 oz] carrots
5 medium sized potatoes
1 bunch of parsley
1 teaspoon dried merian
6 allspice grains
1 bay leaf
1 1/2 liter [3 pt] mild chicken broth
1 large thick uncooked sausage to taste
 Peel the carrots and potatoes and clean the cabbage. Cut it all in 2 cm / 3/4 inch cubes. Chop the parsley.
 Put all the ingredients except the parsley in a saucepan with the chicken broth, brin gto a boil and leave to simmer without a lid on low heat for 30 minutes.
 Take up the sausage. Cut it into pieces or sliced and put it back into the soup. Sprinkle the soup with parsley and serve it in the classic Swedish manner, with flatbread and cheese.