Friday, December 11, 2009

Red Cabbage Soup

2 tablespoons unsalted butter
1 large onion, finely chopped
3 medium Granny Smith apples, peeled, cored and thinly sliced
4 cups chopped red cabbage
3 14 oz cans of vegetable broth
2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
Sour cream(if you wish for this soup to be vegan you will need to serve it without the sour cream)
  1. Melt butter in a large heavy soup pot over medium heat. Add onion and cook until golden, about 5 minutes. Add apples and cook until tender, about 4 minutes. Add cabbage and cook until beginning to soften, about 6 minutes. Add the broth, wine, vinegar, and honey.
  2. Bring soup to a boil over medium heat and then reduce to a simmer. Simmer for 45 to 1 hour. Cabbage should be very tender.
  3. Serve with a dollop of sour cream.
  4. Enjoy!

1 comment:

  1. This soup is absolutely gorgeous! I just picked up a red cabbage, I think I'll make this. Thanks for sharing it!


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