Total Time
45mins
Prep 15 mins
Cook 30 mins

So easy to make and so delicious. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Cook cabbage in water until tender; add sauerkraut, cover and simmer for 30 minutes.
  2. Beat egg yolks; add cream, butter and salt (if necessary).
  3. Pour into soup and blend; serve immediately.
Most Helpful

I love old recipes like this one. I used 1/2 cup heavy cream and made up the other 1/2 cup with whole milk. The texture was creamy and rich. The only thing I added was some chopped onion. I garnished with fresh cracked pepper. Caraway seeds would be a nice garnish, too. Thanx for posting!

*Parsley* October 15, 2008