Cabbage Soup With Thyme And Apples Recipes

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.

Steps:

• Melt 1 tablespoons butter with oil in a heavy large pot over medium-high heat. Add cabbage and onion; saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add the thyme sprigs or dried thyme and sauté a minute longer. Add broth and bring to a boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
• Melt remaining 2 tbsps. butter in a heavy large skillet over medium-higih heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Remove thyme sprigs, if used from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

Steps:

• Cut 1 small green cabbage (outer leaves removed) into 4 wedges. Brush with melted butter; season with chopped thyme, salt and pepper. Lay each wedge on a thyme sprig on a parchment-lined baking sheet. Roast at 400 degrees F until the cabbage leaves are crisp, 25 to 30 minutes.

Steps:

• In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high. When the butter melts, add the onion and cabbage and cook, stirring occasionally, until they wilt and begin to brown, 10 to 15 minutes. Add 8 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
• Add the stock and turn the heat to medium; stir occasionally as it heats. Put the remaining butter in a skillet and turn the heat to medium-high. When the butter foam subsides, add the apple pieces; cook, stirring occasionally, until they brown and become tender, about 10 minutes. Strip the leaves from the remaining 2 thyme sprigs and sprinkle them over the apples, along with a bit of salt.
• Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks.

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:

• In a medium saucepan, combine the oil and 1 tablespoon of the butter and turn the heat to medium-high. When the butter melts, add the onion and cabbage and cook, stirring occasionally, until the vegetables wilt and begin to brown, 5 to 7 minutes. Add 5 of the thyme sprigs and cook for a few minutes more. Sprinkle with salt and pepper.
• Add the stock and turn the heat to medium; stir occasionally as it heats. Put the remaining butter in a skillet and turn the heat to medium-high. When the butter foam subsides, add the apple pieces. Cook, stirring occasionally, until browned and tender, about 10 minutes. Strip the leaves from the remaining thyme sprigs and sprinkle them over the apples along with a bit of salt.
• Taste the soup and adjust the seasoning; remove the thyme sprigs. Serve the soup hot, garnished with the apple chunks