I had a huge head of napa cabbage from my CSA that I was searching to put to good use in an autumn-inspired dish- and this recipe definitely did the trick. So when I warmed it up the next day I started with a light roux to thicken it and served it with sour cream and she loved it. I loved this soup the first time I made it (though I used quite a bit less broth), but my mum didn't like it much. I really liked the way that the flavours from the apple topping went together with the rest of the soup. The only alteration I made was that I added sausage with the onions at the beginning. I made this to use up an abundance of apples and cabbage that I got in my CSA and I wasn't disappointed. Used some chicken stock, some homemade vegetable stock. My husband usually does not care for my vegetable-based soups, but he really enjoyed this one.
APPLES AND THYME RECIPES PLUS
Used most of it (half the cabbage) plus some garlic on this, and it was terrific. I had a whole Napa cabbage, three good apples getting old and a small chunk of ham to use up. Don't skimp on the apples! Their tartness goes perfectly with the salty, umami broth. Slightly less rich, as expected, but just as flavourful. I've also used olive oil / Earth Balance instead of butter - and both times it turned out great. And deglazing the pot (after browning the onion and cabbabe) with white wine was a great idea - gave it a bit of depth. When using organic veg stock instead of chicken, I do add salt. I also partially puree at the end, with a stick blender. I've substituted dried thyme for fresh when I had to (4 tsp). I've made this three times now and all times it has been excellent.
Delicious! Will try it with the wine next time if I have an open bottle on hand. I used about a pound of sausage (weight before cooking). Made this soup as written with the addition of cooked pork sausage with fennel. Everyone raved, even a houseguest who later admitted he had been quite dubious when he heard dinner was cabbage soup. Served it with a loaf of No-Knead Bread fresh from the oven, and a good aged cheddar. I deglazed the sautéed vegetables with white wine, and then added cooked bratwurst in the last 5 minutes. I was skeptical about adding cooked apple, but it turned the soup into a wonderful savory/sweet concoction that satisfies on such a DEEP level! Make a big batch and freeze some for later, you'll be glad you did! I cooked veal sausage, sliced and layered 5 -6 slices in bottom of bowls before ladling soup, garnishing with the apples. I used Herbs de Provence instead of thyme - Make sure the apples are brown (carmelized) to get the sweetness of the apples. Followed other reviewer' advice and after browning onions & cabbage I deglazed the pot with about 1/4 C white wine to get all the browned bits loose and into the chicken broth. The key is to make sure to the brown (carmelize) the onion and cabbage to develop their flavor. I like to serve this over polenta with parm.įor such a 'simple' recipe this soup delivers deep, rich flavors. Deglazing with white wine is an excellent suggestion. Add sausage of any kind, fennel, leek, garlic, potatoes, red pepper flakes, fresh sage or rosemary…all awesome. It’s great as written, but an excellent base for all kinds of experimentation.
It’s continued to be one of my favorite ways to use the loads of cabbage we get every year even though I now often add meat. I am a former vegetarian and this was such a satisfying cold weather meal. I’ve been making this soup for a decade plus.
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