APPLE CABBAGE SOUP
Granny Smith Apples, Apple Wine and Cognac infuse a warm Apple Flavor into the soup. These Savory Flavors make the Cabbage very tender.
Provided by Potagekempcc
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 330.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 217.2, Carbohydrate 45.1, Fiber 8.1, Sugar 29.4, Protein 1.9
CABBAGE APPLE SOUP
A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.
Provided by mispirit
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 370 calories, Carbohydrate 67.4 g, Cholesterol 6.6 mg, Fat 6.5 g, Fiber 8.2 g, Protein 12.8 g, SaturatedFat 1.5 g, Sodium 930.4 mg, Sugar 26.6 g
SAUTEED CABBAGE AND APPLES
This sauteed red cabbage makes a very elegant side dish. Very budget-friendly too.
Provided by Love2Cook
Categories Fruits and Vegetables Vegetables Cabbage Red Cabbage
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
- Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 16.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 81 mg, Sugar 10 g
RED CABBAGE WITH APPLES
A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.
Provided by James Martin
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.
Nutrition Facts : Calories 67 calories, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CABBAGE, SAUSAGE, AND APPLE SOUP
Make and share this Cabbage, Sausage, and Apple Soup recipe from Food.com.
Provided by HopeJohnJP
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 262.1, Fat 9.2, SaturatedFat 4.6, Cholesterol 22.5, Sodium 470.3, Carbohydrate 38.3, Fiber 9.3, Sugar 21.9, Protein 10.8
RED CABBAGE AND APPLE SOUP
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 17 grams, TransFat 0 grams
RED CABBAGE, APPLE AND CARAWAY SOUP
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
- Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
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