By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(186)
- Notes
- Read community notes
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Featured in: Recipes for Health: An Apple a Day
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Ingredients
Yield:6 to 8 servings.
- 2tablespoons canola oil or unsalted butter
- 1medium onion, chopped
- 2teaspoons ground cinnamon or 1 3-inch cinnamon stick
- ½teaspoon ground allspice
- ¼teaspoon ground cloves
- ¼teaspoon freshly grated nutmeg
- 2pounds red cabbage, cored and shredded (1 medium head)
- Salt to taste
- 7cups water
- 1tablespoon clover honey or other mild honey
- 4tart apples, like Granny Smith or Pink Lady
- 1 to 3tablespoons fresh lemon juice (to taste)
- Freshly ground pepper
- 1cup thick Greek-style plain low-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
154 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 4 grams protein; 1060 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
Step
2
Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.
Tip
- Advance preparation: This will keep for 3 or 4 days in the refrigerator. You may want to add more water.
Ratings
4
out of 5
186
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Cooking Notes
Sandy
Really, really good. I made half, using 2 c chicken stock and one and a half cups of water. Next time I'll large-dice the apples that cook in the soup, and I'll make the garnish slices small enough to pick up in a spoon. And there will be a next time, making enough for the freezer.
Casey
This recipe uses cooking / baking apples, meaning they do not break down or disintegrate into mush (apple sauce) after prolonged periods of cooking.The peel ensures that they stay chunky - but tart apples used here will still retain their shape - peeled or not.If using organic apples and want the vitamins in the peel, don't peel them.In a pureed soup, the fiber might interfere with the texture, unless used as a garnish. The peel would add color against the red/purple cabbage.
YHS
For Vegan recipe, use olive or canola oil instead of butter, and instead of yogurt add two potatoes to step 1, so that it breaks down. I then used an emulsion stick or blender - it's devine!
Abbey
Delish! Great use of old apples picked back in September. I added a hard boiled egg at the end and parsley as garnish. Also used sour cream instead of yogurt which worked well. I would imagine fresh dill would add another tasty dimension. Definitely will make this again.
Cambro
This one is a great pantry burner. Followed directions exactly. At first it came across as hot cabbage water but once I added the citrus, Greek yogurt, and a bit of fresh dill from the garden, the entire profile changed. The longer the simmer, the better it tastes. My aromatic spices are not as fresh as I’d like them to be so I would consider upping the amount next time.
Lisa Stolzer
It’s important to shred the cabbage finely for this recipe. It produces a much better texture. I added two diced beets, upped the honey and lemon, added a bit of red wine vinegar, and garnished with dill.
kelsey g.
This is a family favorite in our house. I use whatever apples we have on hand (usually Envy or Gala) and then adjust the lemon juice accordingly.
Cherie
This was a very healthy soup, not something I would eat regularly but perfect since we’re recovering from bad colds in our house currently. I added a bit of ginger as well and at the end the dallop of nonfat Greek yogurt with a drizzle of honey and a few apple slices and that was a nice touch.
KGordon
I don’t understand why everyone loved this soup. I made it last night and it was the saddest soup I’ve ever made. The most positive thing about it was that the whole family had a good laugh. I guess I’m just warning you, if you serve this soup, be sure to have a nice big hunk of bread with it.
Michèle
Delicious. I made it with chicken broth instead of water. Didn’t add the honey. I wonder if it would be good with cardamom pods.
LB
I made it with water and vegetable stock in equal proportions. Delicious and a hit with the whole family.
Jenny
I made this soup because it seemed interesting,the reviews were good, and I have extra cabbage and apples. I did not follow the recipe to a "T" but can't conceive of how that would have made it taste good( too me). I am happy for those who like it. cant relate to it.
karen
These spices are more for desserts than soup. I prefer savory soup but I’m glad I tried it.
Kelly Jenkins
Do you peel the Apple's
Casey
This recipe uses cooking / baking apples, meaning they do not break down or disintegrate into mush (apple sauce) after prolonged periods of cooking.The peel ensures that they stay chunky - but tart apples used here will still retain their shape - peeled or not.If using organic apples and want the vitamins in the peel, don't peel them.In a pureed soup, the fiber might interfere with the texture, unless used as a garnish. The peel would add color against the red/purple cabbage.
YHS
For Vegan recipe, use olive or canola oil instead of butter, and instead of yogurt add two potatoes to step 1, so that it breaks down. I then used an emulsion stick or blender - it's devine!
Sandy
Really, really good. I made half, using 2 c chicken stock and one and a half cups of water. Next time I'll large-dice the apples that cook in the soup, and I'll make the garnish slices small enough to pick up in a spoon. And there will be a next time, making enough for the freezer.
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