German-Style Sweet and Sour Red Cabbage Soup
German-Style Sweet and Sour Red Cabbage Soup requires approximately 3 hours from start to finish. Watching your figure? This gluten free and dairy free recipe has 331 calories, 12g of protein, and 15g of fat per serving. This recipe serves 6. For $2.95 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 17 people found this recipe to be delicious and satisfying. If you have juniper berries, carrot, cinnamon stick, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It works well as a reasonably priced side dish. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Sweet-Sour Red Cabbage-German, Sweet and Sour German Red Cabbage, and German Sweet & Sour Cabbage for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 165 minutes
Ingredients:
6 slices good quality smoky bacon, chopped or very thinly sliced across
Freshly ground black pepper
1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped
1 large carrot, peeled and finely chopped
6 cups chicken stock
1 small cinnamon stick
1 1/2 teaspoons caraway or cumin seed
2 rounded tablespoons dark brown sugar
2 fresh bay leaves
5 to 6 juniper berries
Kosher salt
Freshly grated nutmeg
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
Curl orange rind
1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds)
1/4 cup cider vinegar or wine vinegar
Equipment:
dutch oven
pot
kitchen twine
cheesecloth
Cooking instruction summary:
Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.; Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
Step by step:
1. Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
2. Heat a large Dutch oven or soup pot over medium-high heat.
3. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
4. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage.
5. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
6. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.
Nutrition Information:
covered percent of daily need
