Kålsoppa — Swedish browned cabbage soup

Slice the cabbage about 3 mm thick. Chop the onion if using it.

Heat butter in a pot. Cook the onion until softened, then add the cabbage and cook, stirring, until lightly browned.

Add enough pork stock to cover the cabbage. Add the allspice, salt and white pepper; a food-safe spice pouch makes the whole berries easier to remove.

Simmer gently for about 30–45 minutes, until the cabbage is tender. Remove the whole allspice before serving.