Apple Cabbage Soup Recipes

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.

Steps:

• Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

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.

Steps:

• In a wide skillet, melt the butter over medium heat.
• Add onion and sauté until it begins to soften.
• Add cabbage and apple and cook, stirring often, until cabbage is tender. Season well with salt and freshly ground black pepper.
• Pour stock over, stir, and bring to a boil. Reduce heat, cover, and simmer while you cook the sausage.
• In another pan, cook the sausage over medium low heat until cooked through, turning often and cutting larger pieces in half until meat shows no pink inside. Drain cooked sausage on paper towels and then add to vegetable mixture.
• Return soup to a boil and add spinach a handful at a time, stirring until wilted.
• Check seasoning and serve hot.