Apple Cabbage Soup Food
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
CABBAGE SOUP
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
- Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams
CABBAGE SOUP
Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread
Provided by Esther Clark
Categories Supper
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
- Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
- Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.
Nutrition Facts : Calories 156 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 0.15 milligram of sodium
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
APPLE-CABBAGE SLAW
In the South, cole slaw is a must at big get-togethers. To modernize it, I add my favorite Arkansas Black apples and swap more than half of the usual mayo with yogurt, but it's still that classic Southern slaw that everyone loves.
Provided by Hugh Acheson
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
- For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
- Place slaw in a dish and serve.
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, 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.
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