Best 5 Cabbage Apple Soup Recipes

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.

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.

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.

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.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat.
• Add onion and sauté for about 5 minutes.
• Reduce heat to medium.
• Add apples and sauté until tender, for about 4 minutes.
• Add cabbage and sauté until softened, 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 for 30 minutes.
• Uncover and simmer for another 30 minutes.
• Season with salt and pepper.
• Add a dollop of sour cream on top of bowls.
• Sprinkle with parsley.