Who knew apples and cabbages go well together. Now I found a way to eat cabbage besides coleslaw! ^_^
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This was sooo delicious btw. Salty with a hint of sweet and tangy.
Ingredients:
5 tbsp (70.9g) of butter
1 medium sized white onion (diced)
2 cloves of garlic (diced)
1 large carrot (diced)
2 tsp (8.2g) fresh chopped thyme
¼ to ½ small green cabbage head (thinly sliced)
6 (1.4L) Cups vegetable stock
2-3 green apples cubed
Salt & Pepper to taste
Couple of Bay Leafs
Italian Parsley or thyme to garnish
Directions
1. Melt butter on medium low heat. Add onion, garlic, carrot and a pinch of thyme. Sauté for about 5-8 min (until vegetables have softened but not browned).
2. Stir in chopped cabbage, apple and sprinkle salt to taste. Stirring from time to time sauté for another 2 minutes. Add vegetable stock and bring to a boil.
3. Once boiling, reduce heat to medium low. Add pepper, more salt if needed, the rest of the thyme and bay leaves so the flavors infuse. Simmer partially covered for about 20 minutes (until the cabbage is tender).
4. Ladle soup into bowls, add garnish and serve.
Optional**
Serve with warm sliced bread topped with butter.