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)
- 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.
- 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.
- Serve with a dollop of sour cream.