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.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1  lb cabbage, shredded
• 1⁄2 gallon water
• 2  cups sauerkraut, drained
• 6  egg yolks
• 1  cup heavy cream
• 1  tablespoon butter, melted
•  salt, as necessary

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.