Cabbage Soup With Apples Recipes

RED CABBAGE AND APPLE SOUP

Steps:

• 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 water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
• Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

CABBAGE APPLE SOUP

Steps:

• Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
• Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
• Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
• Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

APPLE CABBAGE SOUP

Steps:

• Peel, core, dice Red Delicious, Granny apples and place in lemon water.
• In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
• Add VOSP Cognac and reduce liquid by half.
• Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
• Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
• Garnish: Fine Diced Red Apples and serve in warm bowls.
• CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.

CABBAGE SOUP WITH THYME AND APPLES

Steps:

• In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high. When the butter melts, add the onion and cabbage and cook, stirring occasionally, until they wilt and begin to brown, 10 to 15 minutes. Add 8 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
• Add the stock and turn the heat to medium; stir occasionally as it heats. Put the remaining butter in a skillet and turn the heat to medium-high. When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
• Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks.

CABBAGE, SAUSAGE, AND APPLE SOUP

Steps:

• In a wide skillet, melt the butter over medium heat.
• Add onion and sauté until it begins to soften.
• Add cabbage and apple and cook, stirring often, until cabbage is tender. Season well with salt and freshly ground black pepper.
• Pour stock over, stir, and bring to a boil. Reduce heat, cover, and simmer while you cook the sausage.
• In another pan, cook the sausage over medium low heat until cooked through, turning often and cutting larger pieces in half until meat shows no pink inside. Drain cooked sausage on paper towels and then add to vegetable mixture.
• Return soup to a boil and add spinach a handful at a time, stirring until wilted.
• Check seasoning and serve hot.

CABBAGE SOUP WITH APPLES

Steps:

• In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high. When the butter melts, add the onion and cabbage and cook, stirring occasionally, until the vegetables wilt and begin to brown, 5 to 7 minutes. Add 5 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
• Add the stock and turn the heat to medium; stir occasionally as it heats. Put the remaining butter in a skillet and turn the heat to medium-high. When the butter foam subsides, add the apple pieces. Cook, stirring occasionally, until browned and tender, about 10 minutes. Strip the leaves from the remaining thyme sprigs and sprinkle them over the apples along with a bit of salt.
• Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks