Winter Red Cabbage and Apple Soup
This winter cabbage and apple soup is sweet, earthy and slightly pickled, showcasing a vegetable that doesn’t get enough love.
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Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Ladle
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 pound red cabbage, finely shredded
- 2 tablespoons red wine vinegar
- Butter or extra-virgin olive oil, for frying
- 1 large red onion, finely chopped
- 3 celery stalks, finely chopped
- 1½ teaspoons caraway seeds
- 2 apples (any sharp eating variety) cored and cut into chunks
- 6⅓ cups vegetable stock
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey or agave
- ½ cup walnuts, crumbled
- Small bunch of dill, leaves chopped, some fronds reserved for garnishing
- 4 tablespoons crème fraîche, sour cream or thick Greek yogurt, to serve
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