Sweet-sour cabbage soup & salmon
Cabbage is not very romantic. Many people associate cabbage with dull, oily pizza salad, but then you should know that cabbage works the room at the fine dining restaurants as we speak and is considered a real delicacy.
And I agree. Cabbage and especially white cabbage, is very useful in cooking. In addition, it costs almost nothing, compared to many other vegetables.
In Scandinavia, we have cultivated cabbage since the vikings ravaged and plundered thair way around, and it became fashionable during the Middle Ages, as it is durable and easy to grow in our northern climate.
But it is often seen as poor mans food and you kind of think about poverty when you think about cabbage, but right no, if you ask any chef, dedicated to the New Nordic Cuisine will sing his/hers praise of cabbage.
Cabbage has also received a bad reputation from my school days when, unfortunately, comfort food like stuffed cabbage and cabbage pudding, was mistreated by school kitchens with bad economy and bad produce.
But that is long since gone, and today I cook a simple, nutritious cabbage soup with vinegar and syrup to get a nice sweet sour taste. Cut the salmon and you get a completely vegetarian version.
Here you go!
SWEET-AND-SOUR CABBAGE SOUP & SALMON
0.5 cabbage head
1 yellow onion
0.5 piece of leek
1 tablespoon syrup
1 tablespoon butter
5.5 cups water
1.5 tablespoons concentrated chicken stock
1.5 tablespoons vinegar (12%)
2 bay leaves
3 white peppercorns
0, 5 cups frozen green peas
400 g of salmon cut into cubes
1. Cut the log out of the cabbage head and cut the leaves into pieces (about 2 cm in size).
2. Cut the onion and leeks into slices.
3. Brown the butter and fry the cabbage, onions and leeks in a pot for a few minutes until they get some color. Stir so it does not burn.
4. Add water, chicken broth, vinegar, bay leaves, white peppercorns and a little salt. Boil slowly for about 45 minutes.
5.When there are two minutes left, add the peas. Stir.
6. After 45 minutes gone, add the salmon to in the soup, pull the pot from the heat and let stand, covered, for 2-3 minutes.
7. Garnish with dill on top.