Best 5 Cabbage Apple Soup Recipes

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Indulge in a symphony of flavors with our Cabbage Apple Soup, a culinary masterpiece that harmonizes the sweetness of apples, the earthy goodness of cabbage, and the tanginess of lemon. This delightful soup offers a vibrant medley of textures, from the crispness of the apples to the tender embrace of the cabbage. Enriched with a flavorful broth and an array of aromatic herbs, this soup promises a comforting and nourishing experience. This recipe collection features variations that cater to diverse dietary preferences, including a classic Cabbage Apple Soup, a vegan-friendly version, and a tantalizing slow-cooker adaptation. Whether you're seeking a quick and easy weeknight meal, a hearty and wholesome lunch, or a comforting dish to warm your soul on a chilly day, our Cabbage Apple Soup recipes have you covered.

Let's cook with our recipes!

CABBAGE APPLE SOUP



Cabbage Apple Soup image

A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.

Provided by mispirit

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

4 slices bacon, cut into 1 inch pieces
1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon caraway seeds
½ apple, 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

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.

Nutrition Facts : Calories 370 calories, Carbohydrate 67.4 g, Cholesterol 6.6 mg, Fat 6.5 g, Fiber 8.2 g, Protein 12.8 g, SaturatedFat 1.5 g, Sodium 930.4 mg, Sugar 26.6 g

RED CABBAGE, APPLE AND CARAWAY SOUP



Red Cabbage, Apple and Caraway Soup image

Categories     Soup/Stew     Fruit     Apple     Spice     Fall     Cabbage     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
3 medium Granny Smith apples, peeled, cored, thinly sliced
4 cups chopped red cabbage (about 12 ounces)
2 teaspoons caraway seeds
3 14 1/2-ounce cans beef broth
2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
Sour cream
Chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
  • Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

CABBAGE, SAUSAGE, AND APPLE SOUP



Cabbage, Sausage, and Apple Soup image

Make and share this Cabbage, Sausage, and Apple Soup recipe from Food.com.

Provided by HopeJohnJP

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 onion, diced
1 head cabbage, diced
2 apples, cored and diced (I used Cameo)
1 lb sage pork sausage, shaped into small balls
1 quart chicken stock
6 ounces Baby Spinach

Steps:

  • In a wide skillet, melt the butter over medium heat.
  • Add onion and sauté until it begins to soften.
  • Add cabbage and apple and cook, stirring often, until cabbage is tender. Season well with salt and freshly ground black pepper.
  • Pour stock over, stir, and bring to a boil. Reduce heat, cover, and simmer while you cook the sausage.
  • In another pan, cook the sausage over medium low heat until cooked through, turning often and cutting larger pieces in half until meat shows no pink inside. Drain cooked sausage on paper towels and then add to vegetable mixture.
  • Return soup to a boil and add spinach a handful at a time, stirring until wilted.
  • Check seasoning and serve hot.

Nutrition Facts : Calories 262.1, Fat 9.2, SaturatedFat 4.6, Cholesterol 22.5, Sodium 470.3, Carbohydrate 38.3, Fiber 9.3, Sugar 21.9, Protein 10.8

RED CABBAGE, APPLE AND CARAWAY SOUP



Red Cabbage, Apple and Caraway Soup image

Make and share this Red Cabbage, Apple and Caraway Soup recipe from Food.com.

Provided by Ashley U

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 large onion
3 medium granny smith apples, peeled, cored, thinly sliced
4 cups chopped red cabbage
2 teaspoons caraway seeds
3 (14 1/2 ounce) cans beef broth
2 cups dry red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
sour cream
chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium-high heat.
  • Add onion and sauté for about 5 minutes.
  • Reduce heat to medium.
  • Add apples and sauté until tender, for about 4 minutes.
  • Add cabbage and sauté until softened, about 6 minutes.
  • Add caraway seeds and stir 1 minute.
  • Add broth, wine vinegar and honey.
  • Bring to boil.
  • Reduce heat to medium-low.
  • Cover and simmer for 30 minutes.
  • Uncover and simmer for another 30 minutes.
  • Season with salt and pepper.
  • Add a dollop of sour cream on top of bowls.
  • Sprinkle with parsley.

APPLE CABBAGE SOUP



Apple Cabbage Soup image

Granny Smith Apples, Apple Wine and Cognac infuse a warm Apple Flavor into the soup. These Savory Flavors make the Cabbage very tender.

Provided by Potagekempcc

Categories     Clear Soup

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 Red Delicious apples (Fine Diced)
6 granny smith apples (Medium Diced)
2 tablespoons unsalted butter
2 bay leaves
1 cup leek (Fine Diced)
2 teaspoons minced garlic cloves
5 cups green cabbage (Sliced Thin)
1 tablespoon fresh thyme (Chopped)
1 tablespoon winter savory (Chopped)
1 teaspoon fresh ginger (Grated)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup cognac (VSOP)
1 cinnamon stick
1 liter riesling wine (Applewood White Wine)
6 cups vegetable stock
1 teaspoon raw sugar
2 tablespoons apple liqueur (Apple Pucker)
1/4 teaspoon ground cinnamon

Steps:

  • Peel, core, dice Red Delicious, Granny apples and place in lemon water.
  • In a large soup pot melt butter. Add bay leaves, cinnamon stick , leeks, garlic, cabbage, ginger and diced Granny Smith apples. Add sea salt and white pepper. Saute about 4-5 minutes.
  • Add VOSP Cognac and reduce liquid by half.
  • Add Applewood White Wine or Riesling, vegetable stock and raw sugar. Bring soup to a full boil. Add winter savory and lemon thyme. Reduce to a simmer for 20 minutes. Place a cover on soup pot. Add remaining Apple Pucker and simmer for 5 minutes.
  • Remove from heat discard bay leaves and cinnamon stick. Adjust seasoning to taste with ground cinnamon.
  • Garnish: Fine Diced Red Apples and serve in warm bowls.
  • CHEF'S NOTE: Use Riesling Wine or any Apple Wine you want.

Nutrition Facts : Calories 330.2, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 217.2, Carbohydrate 45.1, Fiber 8.1, Sugar 29.4, Protein 1.9

Tips:

  • Choose the right cabbage: Green cabbage is the most commonly used type in this soup, but you can also use red or savoy cabbage. If you want a sweeter soup, use red cabbage. If you prefer a more peppery flavor, use savoy cabbage.
  • Use a sharp knife: A sharp knife will make it easier to slice the cabbage and apples thinly. This will help them cook evenly in the soup.
  • Don't overcrowd the pot: If you're making a large batch of soup, cook it in batches so that the vegetables have enough room to cook properly.
  • Season to taste: The amount of salt, pepper, and vinegar you add to the soup will depend on your personal preference. Start with a small amount and add more to taste.
  • Serve with crusty bread or crackers: Cabbage apple soup is a hearty and filling soup that's perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Cabbage apple soup is a delicious and nutritious soup that's easy to make. It's a great way to use up leftover cabbage and apples, and it's also a good source of vitamins and minerals. With its sweet and tangy flavor, cabbage apple soup is a surefire hit with the whole family.

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