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| 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."
Ingredients :
- 4 slices bacon, cut into 1 inch pieces (optional)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1/2 apple, peeled and finely chopped
- 5 cups vegetable broth
- 1/2 cup apple cider
- 1 head cabbage, cored and coarsely chopped
- 2 tablespoons cider vinegar
- 1/3 cup white sugar
- 1 (12 ounce) loaf crusty bread
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H |
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- 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.
Notes :
- If you omit the bacon, add salt to taste.
- I used a peppered bacon that the local co-op had for extra flavor and a small baguette for the bread. You can also use a Vidalia® or other sweet onion in place of the yellow onion.
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