Cabbage Apple Soup


  • 4 slices bacon, cut into 1 inch pieces(Optional)
  • 1 tablespoon olive oil
  • 1yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • ½apple, peeled and finely chopped
  • 5 cups vegetable broth
  • ½ cup apple cider
  • 1 head cabbage, cored and coarsely chopped
  • 2 tablespoons cider vinegar
  • ⅓ cup white sugar
  • 1 (12 ounce) loaf crusty bread
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.

  • Cook's Notes:

    If you omit the bacon, add salt to taste.

    I used a peppered bacon that the local co-op had for extra flavor and a small baguette for the bread. You can also use a Vidalia(R) or other sweet onion in place of the yellow onion.

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