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Scandanavian Brown Cabbage Soup
The 3rd Book of the Problemata--a work traditionally ascribed to Aristotle--is entirely devoted to the human reaction to alcohol.
Why is it that to those who are very drunk, everything seems to revolve in a circle?...Serve this substantial soup hot to 4-6 people. Like French onion soup, it is surprisingly sweet and tender. To really take care of that headfuzz, sleep late, then serve at brunch with a good beer and a crisp salad.
Why is it that to those who are drunk one thing at which they are looking sometimes appears to be many?...
Why is it that wine which is mixed but tends towards the unmixed causes a worse headache the next morning than entirely unmixed wine?...
Why is it that cabbage stops the ill effects of drinking?...
- 1 head of cabbage, shredded
- 1/4 cup butter
- 2 Tablespoons brown sugar
- 1 and 1/2 quarts of beef stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
In a Dutch oven, brown the cabbage on all sides in the butter, stirring often, until it is colored a light brown. This will take at least 15 minutes, and it should be watched carefully at the end as the browning takes place quickly.
Add the sugar and stir until it is completely dissolved. Add the stock, salt, pepper, and allspice--bring to a boil, then simmer, covered, for about an hour. Traditionally, it is served with dumplings, but it is delicious with toasted croutons and a handful of cheddar cheese thrown in. Don't forget how good it is with a good and cold beer and a sharp salad.