Brown Cabbage Soup (4*)

1 head of cabbage, shredded
1/4 cup butter
2 Tablespoons brown sugar
1 and 1/2 quarts of beef stock
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon allspice

Optional garnishes: dumplings or cheddar cheese and croutons.

In a Dutch oven, brown the cabbage on all sides in the butter, stirring often, until it is colored a light brown. This will take at least 15 minutes, and it should be watched carefully at the end as the browning takes place quickly.

Add the sugar and stir until it is completely dissolved. Add the stock, salt, pepper, and allspice--bring to a boil, then simmer, covered, for about an hour. Traditionally, it is served with dumplings, but it is delicious with toasted croutons and a handful of cheddar cheese thrown in. Don't forget how good it is with a good and cold beer and a sharp
salad.   (Scandanavian Dish)