This soup works as a weeknight meal. It has a surprisingly rich flavor for such a quick soup. If you’d like to enrich it even further, you can chop 2 slices of bacon and saute until crisp, remove with a slotted spoon and cook your onion in the reserved bacon fat. Use the bacon bits for garnish. FYI – this is hands down the best bacon I have ever tasted. Ever. I’ve made the soup both ways and am happy with both versions.
|Red Cabbage and Apple Soup|| |
Author: Adapted from Martha Rose Shulman
- 2 tablespoons olive oil oil or unsalted butter
- 1 medium onion, chopped
- 2 teaspoons ground cinnamon or 1 3-inch cinnamon stick
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 2 pounds red cabbage, cored and shredded (1 medium head)
- Salt to taste
- 7 cups chicken stock or vegetable stock (if you don't have stock on hand, you may simply use water)
- 1 tablespoon honey
- 3 firm apples
- Freshly ground pepper
- 1 cup plain yogurt
- Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the stock, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 20 minutes.
- Meanwhile, prepare the apples by peeling, coring and dicing into cubes. Add them to the soup, cover and continue to simmer for another 20 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Serve, topping each bowl with a generous spoonful of yogurt.
- Serves 6-8 (the recipe may easily be halved)
EAT WELL AND BE WELL