Red Cabbage Soup

no date available

Red cabbage by itself has a rather intense flavor. The apples (or carrots) help to mellow that a bit.

I did not make this recently, but I simplified the original recipe somewhat. I don't think this needs many spices. See THIS INTERNET PAGE for the original recipe.

INGREDIENTS

½ lb. red cabbage
quartered, cored, shredded
1-2 large apples,
peeled, cored, chopped
6 slices smoked bacon, chopped
1 large onion, chopped
1 large carrot, peeled, chopped
1/4 cup cider vinegar or wine vinegar
2 tbsp. brown sugar
olive oil
S&P, nutmeg, 2 bay leaves
optional:
- juniper berries
- whole cloves
- orange rind
- cinnamon stick

Pic1: red cabbage soup
internet picture

Directions

Crisp the bacon in a 6-qt pot. Reserve the bacon. Drain/discard most of the excess fat.
Add the chopped onions, carrots and apples, and stir a few minutes.
Stir in the cabbage until it softens.
Add S&P, nutmeg to taste.
Mix the the vinegar and brown sugar in 1 quart water or chicken stock.
Add to the pot. Add enough water or chicken stock to caver everything.
If desired, combine 2 bay leaves, 2 whole cloves, some juniper berrries, some orange rind and a small piece of cinnamon stick in a spice egg and hang it in the soup.
I might do bay leaves, but I stay away from the other stuff, especially the cinnamon.
Bring to a low boil over medium heat.
Reduce heat and simmer 1 to 1 ½ hours, until cabbage is very tender and soup has thickened.
If desired, puree part or all of the cabbage for a thicker soup.
Be warned: the purple color may be rather off-putting to some.
Stir the bacon bits back in.
Adjust seasoning to your taste.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org