Sandy D’amato from Sanford restaurant joins us in the Milwaukee Public Market Kitchen to create a Russian Cabbage Soup.


Cabbage Root Vegetable Soup

For One Gallon

1 lb rutabaga (1 large or 2 medium) peeled and cut in brunoise

1 lb celeriac/celery root (1 large) peeled and cut in brunoise

1 ½ lb yellow beets (4 medium) peeled and cut in brunoise

2 lbs cabbage (one head) cut in half, core removed, each half cut in eight even pieces and cut pieces in quarter inch strips

1 ¼ lbs onions (2 large) peeled and cut in brunoise

¼ cup clarified butter

3T kosher salt

2t fresh ground black pepper

3 sprigs fresh savory

2 sprigs fresh thyme

3 sprigs fresh marjoram

2 bay leaves

1/3 cup tomato paste

2T minced garlic (about 4-5 large cloves)

3 quarts homemade beef stock or canned low-sodium beef stock

¼ cup cider vinegar mixed with 2T dry mustard

Seared Brussels Sprouts (Recipe Follows)

Sour cream to garnish

Fresh dill fronds to garnish

Kosher salt and fresh ground black pepper to taste
Method: Place a soup pot over medium heat. Add clarified butter. Add rutabaga, celeriac, beets and onions and cook covered sweating for 10 minutes stirring every few minutes – do not let vegetables brown. Add cabbage and garlic and continue sweating for five minutes. Add tomato paste, bay leaves and fresh herbs that have been tied together with kitchen string. Cook for three minutes. Add stock and simmer for 25 minutes. Add vinegar and dry mustard and adjust seasoning with salt and pepper. When serving garnish with a nice dollop of sour cream, a bit of the Seared Brussels Sprouts and sprinkle dill fronds over.

Brussels Sprouts

1 lb Brussels sprouts – core removed and separated into individual leaves

2 large shallots – peeled and diced fine

¼ cup olive oil

Pinch of nutmeg

3T cider vinegar

Kosher salt and fresh ground black pepper to taste

Method: Place a large sauté pan over very high heat. Toss Brussels sprout leaves with shallots and oil. When pan is very hot, add the Brussels sprout leaves, season with salt, pepper and nutmeg, toss leaves quickly to just lightly sear and deglaze pan with cider vinegar. Immediately remove leaves from pan and let cool. Use as garnish for soup.

More Articles

Schreiner's 01

THIS WEEK ON FOODIE: Schreiner’s Restaurant & Bay View Packing Company

On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.

by: Arthur Ircink

Deer Butchery 01


It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.

by: Arthur Ircink


THIS WEEK ON FOODIE: Roelli Cheese & Driftless Café

This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.

by: Arthur Ircink


THIS WEEK ON FOODIE : Amaranth Bakery & Madison Sourdough Company

This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.

by: Arthur Ircink

Screen Shot 2015-02-23 at 12.13.25 PM


This week, we’re going fishing at Rushing Waters Trout Farm!

by: Arthur Ircink

Screen Shot 2015-02-16 at 1.25.36 PM

THIS WEEK ON FOODIE: Apple Sauced | Weston’s Antique Apples | New Glarus Fruit Caves

We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.

by: Arthur Ircink

Screen shot 2015-02-09 at 3.54.13 PM


We celebrate the 100th anniversary of Cheese Days in Monroe, Wi!

by: Arthur Ircink

Screen shot 2015-02-03 at 4.48.11 PM

THIS WEEK ON FOODIE: Fondy Farm Feast & Dinner Service

We dine at two farm dinners! First, the Fondy Farm Feast and then at Dinner Service!

by: Arthur Ircink

Screen shot 2015-01-26 at 12.16.59 PM

THIS WEEK ON FOODIE: Door County Creamery & Door County Brewery

This week we return to Door County to check out Door County Creamery and Door County Brewery.

by: Arthur Ircink

Screen shot 2015-01-19 at 2.57.51 PM

THIS WEEK ON FOODIE: The Victory Garden Initiative

This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.

by: Arthur Ircink

WMMB - Rotational AD
Outpost Natural Foods Co-op v2
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie