An inspired mix of flavors.
Recipe information
Yield
Makes 6 servings
Ingredients
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
Preparation
Step 1
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.)
Step 2
Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
