RED CABBAGE APPLE SOUP

“The doctor’s wife ate two apples a day just to be safe.  But her husband kept coming home.”  Joseph Gordon-Levitt

I love this recipe because it’s easy and allowed me to use up a red cabbage and an aging apple that’s been begging to be eaten.  I was tempted but was waiting for the snake to enter the picture.  No snake arrived but this recipe came across my desk.

INGREDIENTS:

2 T coconut oil

1 medium onion, chopped

2 t ground cinnamon

1/2 t allspice

1/4 t cloves

1/4 t nutmeg

2 pounds red cabbage, cored and chopped finely, or finally

salt to taste

6 cups of water or chicken broth

1 T honey

4 tart apples, like granny smith or pink lady

1 to 3 T fresh lemon juice

pepper

Greek yogurt for garnish

DISTRUCTIONS:

Heat oil and sauté onion a few minutes until it begins to soften.  Add the spices and stir for a minute or so.  Add the cabbage and a bit of salt.  Sauté another five minutes.  Add the water or broth, honey, and a bit of salt.  Taste.  Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Meanwhile, core one of the apples and slice it into thin bits.  Place it into water with 1 T of lemon juice.  The other apples will be diced and added to the soup, along with the apple in lemon water, when the soup finishes its first 30 minutes of simmering.

After the 30 minutes and the apples are added, cover and simmer another 20 to 30 minutes.  Add pepper, adjust salt, and stir in the remaining lemon juice.

cab so

Full disclosure.  This is one of the tastiest soups I’ve ever made.  Fuller disclosure – I did not, faithfully, follow the recipe.

First of all, I did not have Granny Smith apples.  I had a Gala and used that, which didn’t do the trick so I went to the local grocer and picked up a Granny Smith.  Better.  Second, I couldn’t find the needed spices after I added the cinnamon.  I used a 1/2 t of pumpkin pie spice.  It seemed similar to what I was looking for.  Finally, the soup lacked zip, even after  I added, what I considered, enough salt.  I put in a splash (about 2 T) of apple cider vinegar.  It was just the thing needed to pull all the flavors together.  It’s kind of my go-to ingredient when a dish needs some zip.

Oh, and did I mention (no I didn’t) that the original recipe called for water but I had a large carton of chicken broth languishing in the fridge so I used that instead of water.  I did have that option in the recipe.  Honestly, which is easy for me to say, I truly believe that recipes are guides and shouldn’t be taken as dogma.  Play around, be brave, and remember the flush toilet for use in an emergency!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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