Submitted by Kevin Moberg, Hardanger lodge 4-652 in Dickinson, North Dakota.
There are many versions of both cabbage soup and root vegetable soup from the Nordic countries and their various regions. This recipe combines cabbage and root vegetables (carrots, parsnips, rutabaga, and turnips) with still more vegetables, some protein (chicken), and other Scandinavian ingredients (butter, fresh dill, Jarlsberg cheese) for a creamy soup that is filling and delicious. Vær så god!
1 small rutabaga
2 medium turnips
3 medium carrots
3 medium parsnips
3 stalks of celery
1 small white or yellow onion
1 small head of green cabbage
4 Tbsp. butter
1 cup frozen peas
1 can (about 14 oz.) cream-style corn
2 cups chicken stock
2 cups whole milk
1/2 Tbsp. dried thyme
1/2 Tbsp. garlic powder
3/4 to 1 oz. fresh dill weed, finely chopped (stems included)
1 cup roasted chicken, chopped or shredded
2 cups shredded Jarlsberg cheese
Freshly cracked black pepper
Peel and dice the rutabaga and turnips into very small cubes. In a Dutch oven on the stovetop, heat a few tablespoons of olive oil and drop in the rutabaga and turnips to sauté over medium to medium-high heat, seasoning the vegetables lightly with salt and pepper and stirring occasionally.
While the rutabaga and turnips sauté, peel and dice the carrots and parsnips, and chop the celery, onion, and cabbage. Once softened and slightly browned, remove the rutabaga and turnips to a bowl and set aside.
Melt the butter in the Dutch oven and drop in the remaining chopped vegetables to sauté over medium to medium-high heat. Season lightly with salt and pepper, and stir to distribute the seasonings and move the top layers downward toward the heat. Repeat once or twice more to insure even seasoning. Stir occasionally.
Once the cabbage has softened and reduced in volume, return the sautéed rutabaga and turnips to the Dutch oven and stir in the frozen peas. Add the cream-style corn, chicken stock, milk, thyme, garlic powder, dill and chicken, then stir to mix all ingredients thoroughly. Cover and allow the soup to simmer for 15 to 20 minutes. Then stir in the Jarlsberg cheese until melted and serve.