German-Style Sweet and Sour Red Cabbage Soup Recipe

Name: German-Style Sweet and Sour Red Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 6 slices good quality smoky bacon, chopped or very thinly sliced across; 1 large onion, finely chopped; 1 large carrot, peeled and finely chopped; 1 1/2 teaspoons caraway or cumin seed; 1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped; 1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds); Freshly ground black pepper; Freshly grated nutmeg; 5 to 6 juniper berries; 3 to 4 whole cloves; 2 fresh bay leaves; Curl orange rind; 1 small cinnamon stick; 1/4 cup cider vinegar or wine vinegar; 2 rounded tablespoons dark brown sugar; 6 cups chicken stock; Kosher salt; Special equipment: Kitchen twine

Servings: persons

1 tablespoon extra-virgin olive oil
6 slices good quality smoky bacon, chopped or very thinly sliced across
1 large onion, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 teaspoons caraway or cumin seed
1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped
1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds)
Freshly ground black pepper
Freshly grated nutmeg
5 to 6 juniper berries
3 to 4 whole cloves
2 fresh bay leaves
Curl orange rind
1 small cinnamon stick
1/4 cup cider vinegar or wine vinegar
2 rounded tablespoons dark brown sugar
6 cups chicken stock
Kosher salt
Special equipment: Kitchen twine

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.
4
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.
5
Add the onions, carrots, caraway, and apples, and stir a few minutes.
6
Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg.
7
Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet.
8
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.
9
Drop it into the pot and stir into the cabbage.
10
Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil.
11
Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened.
12
Stir the bacon bits back in, then adjust the salt to your taste.
13
Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

1141

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 6 slices good quality smoky bacon, chopped or very thinly sliced across, 1 large onion, finely chopped, 1 large carrot, peeled and finely chopped, and more.

Yes, German-Style Sweet and Sour Red Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German-Style Sweet and Sour Red Cabbage Soup

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