Red Cabbage, Apple and Caraway Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An inspired mix of flavors. Ingredients:
2 tablespoons (1/4 stick) butter |
1 large onion, finely chopped |
3 medium granny smith apples, peeled, cored, thinly sliced |
4 cups chopped red cabbage (about 12 ounces) |
2 teaspoons caraway seeds |
3 14 1/2-ounce cans beef broth |
2 cups dry red wine |
2 tablespoons balsamic vinegar |
1 tablespoon honey |
sour cream |
chopped fresh parsley |
Directions:
1. 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.)
2. Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
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