Wisconsin Dutch Cabbage Soup
So easy to make and so delicious. from the wisconsin dutch chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.
Steps
Cook cabbage in water until tender.
Add sauerkraut , cover and simmer for 30 minutes.
Beat egg yolks.
Add cream , butter and salt.
Pour into soup and blend.
Serve immediately.
Ingredients
cabbage, water, sauerkraut, egg yolks, heavy cream, butter, salt