Red Cabbage and Apple Soup Recipe

Name: Red Cabbage and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or unsalted butter; 1 medium onion, chopped; 2 teaspoons ground cinnamon or 1 3-inch cinnamon stick; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon freshly grated nutmeg; 2 pounds red cabbage, cored and shredded (1 medium head); Salt to taste; 7 cups water; 1 tablespoon clover honey or other mild honey; 4 tart apples, like Granny Smith or Pink Lady; 1 to 3 tablespoons fresh lemon juice (to taste); Freshly ground pepper; 1 cup thick Greek-style plain low-fat yogurt

Servings: persons

2 tablespoons canola oil or unsalted butter
1 medium onion, chopped
2 teaspoons ground cinnamon or 1 3-inch cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 pounds red cabbage, cored and shredded (1 medium head)
Salt to taste
7 cups water
1 tablespoon clover honey or other mild honey
4 tart apples, like Granny Smith or Pink Lady
1 to 3 tablespoons fresh lemon juice (to taste)
Freshly ground pepper
1 cup thick Greek-style plain low-fat yogurt

1
Heat the oil or butter over medium heat in a heavy soup 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.
8
Core one of them and slice it very thin.
9
Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside.
10
Core and either dice or slice the remaining apples.
11
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.
12
Add pepper to taste, and adjust salt.
13
Stir in the lemon juice.
14
Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil or unsalted butter, 1 medium onion, chopped, 2 teaspoons ground cinnamon or 1 3-inch cinnamon stick, 1/2 teaspoon ground allspice, and more.

Yes, Red Cabbage and Apple 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.

That's it — enjoy your meal!

Red Cabbage and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions