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RECIPE ½ litre of cabbage a là Norvégienne. 1 ½ litre of chicken or beef stock 2 tablespoons of butter or margarine Salt White pepper Oregano Spicy sausages in slises Peas Carrots |
Add the cabbage to the stock and let it simmer for about an hour. Add the vegetables and the sausages and let it boil for about 10 minutes. Add spice and oregano to taste. A little butter or margarine can be added as well, to make the soup a little more tasty.
Cabbage a là Norvégienne may not be the easiest thing to lay your hands on round you neck of the woods, so the every day in the name may seem a little far fetched to you.
Here in Norway you get it just about every where. We eat it with ham, pork chops, smoked sausages and it is a major ingredient on many people’s Christmas dinner table. I’ll see if I can find a decent recipe for it and add to this page later on.
This recipe is taken from the
Swedish magazine"Husmoderen",
No 43, 1959.
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