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Red Cabbage and Apple Soup

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Ingredients

  • 2 Tablespoons oil or unsalted butter
  • 1 Tablespoon honey
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • 1 head of red cabbage, cored and shredded
  • 1 medium onion, chopped
  • 2 to 4 Green apples
  • 1 cup thick Greek-style plain yogurt
  • 7 cups water
  • 1 to 3 Tablespoons lemon juice (to taste)
  • Black Pepper, to taste
  • Salt to taste

Instructions:

  1. Heat the oil or butter over medium heat in a large pot and add the onion.
  2. Cook, stirring often, until it begins to soften, about 3 minutes.
  3. Add the spices and stir together for another few minutes, until the onion is tender.
  4. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes.
  5. Add the water, honey and salt to taste and bring to a boil.
  6. Reduce the heat, cover and simmer over low heat for 30 minutes.
  7. Meanwhile, prepare the apples. Core one of them and slice it very thin.
  8. Place slices in a bowl of water with 1 tablespoon of the lemon juice and set aside.
  9. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant.
  10. Add pepper to taste, and adjust salt. Stir in the lemon juice.
  11. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

Source: cooking.nytimes.com

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