Danish Cabbage Soup and Leftover Lamb

Saturday again, and once again we have things to do other than eat. It's sad that, as eating can be such a pleasure.

Anyway, brunch was a trio of hams, one from Spain, one from Italy, and one normal everyday ham. There is not much to choose from between the two specialty hams and I would guess you can interchange them. The taste differences are subtle.

Dinner we started with a Danish Cabbage Soup. This is actually surprisingly delicious! Also very easy to make.


For three people, slice a small onion, remove the core from about 400 gram of cabbage and slice the leaves very thinly. Melt a heaped tablespoon of butter and stir in about a teaspoon of soft brown sugar. Really, this is such a small amount of sugar it doesn't make any difference in anybody's life! Stir the sugar till it melts and caramelises a litte, which takes about two minutes. Stir the sliced onion and cabbage into the caramelised sugar and cook for about four minutes, till they're well-coated and starting to simmer, then pour in 400 ml of water or stock - I used chicken stock. Add a pinch of allspice, some salt and pepper to taste, cover it and let it simmer gently for about 35 or 40 minutes. Just before serving stir in about 75 ml of sour cream or decent yogurt, heat through and enjoy. It really was very nice!



Then we finished off the lamb from the other night, with some pumpkin and fennel. The vegetables were steamed very plainly, as the lamb fills your mouth with flavour. It was not as good as expected but perhaps we should have eaten the leftovers the very next day and not left them as long as I did.