RED CABBAGE SOUP RECIPE RECIPES

Steps:

• Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
• Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
• Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
• Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

Steps:

• Heat a large Dutch oven over medium-high heat with EVOO, 2 turns of the pan, and melt the butter into oil
• Add carrot, parsnip, celery, leek, and apple, and season with salt and pepper, allspice, juniper, cumin, celery seed, caraway, paprika, and bay leaves
• Partially cover the pot and sweat the vegetables 8-10 minutes, stirring occasionally
• Add cabbage, stir and cook down 15 minutes more
• Add sugar and vinegar, stir to combine
• Add stock and tomatoes and bring to a boil, reduce heat and simmer 1 hour, adding water as necessary to keep soup loose
• To serve, stir dill, parsley and chive into soup and top with crème fraiche or sour cream