Red Cabbage and Apple Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil or unsalted butter
- 1medium onion, chopped
- 2teaspoons ground cinnamon or 1 3-inch cinnamon stick
- ½teaspoon ground allspice
- ¼teaspoon ground cloves
- ¼teaspoon freshly grated nutmeg
- 2pounds red cabbage, cored and shredded (1 medium head)
- Salt to taste
- 7cups water
- 1tablespoon clover honey or other mild honey
- 4tart apples, like Granny Smith or Pink Lady
- 1 to 3tablespoons fresh lemon juice (to taste)
- Freshly ground pepper
- 1cup thick Greek-style plain low-fat yogurt
Nutritional analysis per serving (8 servings)
154 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 4 grams protein; 1060 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Advance preparation: This will keep for 3 or 4 days in the refrigerator. You may want to add more water.
Private Notes
Comments
Really, really good. I made half, using 2 c chicken stock and one and a half cups of water. Next time I'll large-dice the apples that cook in the soup, and I'll make the garnish slices small enough to pick up in a spoon. And there will be a next time, making enough for the freezer.
This recipe uses cooking / baking apples, meaning they do not break down or disintegrate into mush (apple sauce) after prolonged periods of cooking. The peel ensures that they stay chunky - but tart apples used here will still retain their shape - peeled or not. If using organic apples and want the vitamins in the peel, don't peel them. In a pureed soup, the fiber might interfere with the texture, unless used as a garnish. The peel would add color against the red/purple cabbage.
For Vegan recipe, use olive or canola oil instead of butter, and instead of yogurt add two potatoes to step 1, so that it breaks down. I then used an emulsion stick or blender - it's devine!
I cooked a version of this soup yesterday. I wanted to increase the veggies, so I added some celery and carrots. I also used chicken stock. It was a great way to use up some old storage apples that had seen better days. I also added a TBS of tomato paste and de-glazed with a bit of Riesling that I had left over in the fridge before adding the cabbage. I really loved the spices and even though I didn't follow the recipe exactly, it was a great jumping off point for a delicious soup.
This was such an easy thing to make and super tasty. I used white pepper.
Delish! Great use of old apples picked back in September. I added a hard boiled egg at the end and parsley as garnish. Also used sour cream instead of yogurt which worked well. I would imagine fresh dill would add another tasty dimension. Definitely will make this again.
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