Red Cabbage And Apple Soup Food

RED CABBAGE AND APPLE SOUP

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.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
• Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

RED CABBAGE AND APPLES

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

RED CABBAGE WITH APPLES

Steps:

• Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

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.

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 WITH APPLE

Steps:

• In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
• Add onion; cook until soft, 5 minutes.
• Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
• Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.

RED CABBAGE SOUP

Steps:

• Heat the oil in a large heavy based saucepan on a medium/low heat.
• Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
• Add the vegetable stock and coconut milk. Bring to the boil.
• Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
• Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
• Serve hot with crusty bread.

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.

BRAISED RED CABBAGE WITH APPLES

Steps:

• Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

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.