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Cabbage Soup with Apples and Thyme

Cabbage Soup with Apples and Thyme


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Ingredients

  • 8 cups thinly sliced cored green cabbage (about 1/2 large head)
  • 8 large fresh thyme sprigs
  • 6 cups low-salt chicken broth
  • 1 1/4 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes

Recipe Preparation

  • Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. DO AHEAD Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.

  • Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

  • Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve.

Reviews Section

3 tablespoons 45ml Butter
1 tablespoon 15ml Olive oil
8 cups 1896ml Thinly-sliced cored green cabbage
= (abt 1/2 large head)
1 Onion - chopped (large)
8 Fresh thyme sprigs (large)
6 cups 1422ml Low-salt chicken broth
Salt - to taste
Freshly-ground black pepper - to taste
1 1/4 lbs 567g / 20oz Golden Delicious apples - peeled, cored,
And cut into 1/2" cubes
Chopped fresh thyme - for garnish

Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion saute until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and saute 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)

Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and saute until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Remove thyme sprigs from soup. Ladle soup into bowls garnish with apples and chopped fresh thyme and serve.


Menu Plan for Winter II: Week 1, Tuesday

Bake the apples while the soup reheats eat the soup, then go relax until the apples are done. Serve the soup with some crackers or a bit of bread if you like. .

Cabbage Soup with Ham and Vegetables

Total time: 10 minutes

Baked Apples

Total time: 30 minutes
They perfume the house while they bake, with that wonderful 'Apple Pie' smell. They're great as is or even better with a spoonful of vanilla yogurt or, heaven forbid, vanilla ice cream.

  • 2 apples, suitable for baking - Golden Delicious, Granny Smith
  • 2 tbs butter
  • 4 tbs brown sugar
  • 2 tsp cinnamon
  • Core apples - using an apple corer, often masquerading as a potato peeler. Stick it in the stem end and twist. It takes a bit of fussing to get all of the core out but we are not going for any beauty prizes here, so just work at it. Do not go all the way through the bottom of the apple - we don't want the butter to run out.
  • When cored to your satisfaction put half of the butter, sugar and cinnamon into each apple.
  • Put them into a glass baking dish and bake at 350 for 20 - 30 minutes, until tender and juicy.
  • Remove from oven and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking dish, saucepan with lid
Turn oven on, 350F (180C)
Core apples

Need help planning dinner? Do you have a garden? A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners Quick, Easy Recipes.Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies.

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To shred cabbage, cut the head into quarters, slice out the hard white core, and cut crosswise into thin strips (to shred napa cabbage, just cut the whole thing crosswise). Whatever method you use to shred cabbage for coleslaw (maybe you have one of those old-fashioned wooden graters) will work here. These recipes should serve four generously.

1. Unstuffed Cabbage
Sauté 1 pound ground beef, 1 chopped onion, and 1 chopped carrot in 2 tablespoons olive oil until browned. Add chopped leaves of 1 small savoy cabbage (about 6 cups), 1⁄4 cup raisins, and a pinch of cinnamon. Cover and cook until the cabbage wilts, then add a 28-ounce can of whole tomatoes (with juice) and 1⁄2 cup stock. Simmer, partly covered, until the cabbage is tender and the sauce thickens. Garnish: parsley.

2. Curry
Use green cabbage. Substitute chicken thigh chunks for beef 1 tablespoon each minced garlic, ginger, and fresh chile for carrot 1 tablespoon curry powder for cinnamon and 15 ounces coconut milk for tomatoes. Garnish: cilantro and lime.

3. Sausage and Beer
Substitute chunks of kielbasa for ground beef, butter for olive oil (skip the carrot). Use red cabbage. Skip the raisins, cinnamon, and tomatoes, and substitute 1 to 2 cups of beer, plus 1⁄4 to 1⁄2 cup cider, red wine, or sherry vinegar for the stock.

4. Thai Style
Put about 12 cups shredded napa cabbage in a large bowl with 1⁄2 cup chopped peanuts and 1 cup chopped mint. Combine 3 tablespoons fish sauce, 1 to 2 tablespoons rice vinegar, 1 tablespoon neutral oil, 1 tablespoon brown sugar, the juice of 1 lime, and some minced fresh hot chile to taste whisk to dissolve the sugar. Add the dressing to the cabbage and toss.

5. Apples and Bacon
Substitute red cabbage for napa, walnuts for peanuts, and a sliced green apple for mint. Skip the Thai flavors. Crisp 4 ounces chopped bacon in olive oil. Stir in 1 tablespoon Dijon, chopped shallot, and lots of pepper toss with cabbage.

6. Cabbage Caesar
Forget everything but the cabbage. Rub the bowl with a garlic clove add 1 egg yolk, a few chopped anchovies, 1⁄2 cup grated Parmesan, the juice of 1 lemon, 6 tablespoons olive oil, and salt and pepper. Whisk add the cabbage and toss.

7. Hot and Sour
Bring 8 cups chicken stock to a boil with 2 tablespoons each minced garlic and fresh ginger. Add 8 ounces sliced fresh shiitakes and 5 cups shredded napa cabbage cook until softened, 5 minutes. Add 3 tablespoons soy sauce, 1⁄4 cup rice vinegar, 1 cup tofu cubes, and black pepper. Cook 3 to 4 minutes. Garnish: chopped fresh cilantro, scallions.

8. Pho
Use napa cabbage. Add 1 cinnamon stick, 4 cloves, and 4 pieces star anise. Substitute 8 ounces thinly sliced beef for shiitakes, fish sauce for soy, lime juice for vinegar, and 4 ounces soaked rice noodles for tofu. Garnish: cilantro, mint, sliced chiles.

9. Beans and Ham
Keep the stock, skip the rest. Brown 8 ounces chopped ham and 1 chopped onion in olive oil. Add the stock and 3 cups cooked white beans bring to a boil. Add green cabbage and some thyme simmer until tender. Garnish: Parmesan.

10. Shrimp and Mushrooms
Put 3 tablespoons neutral oil in a large skillet over high heat. When hot, add 1 tablespoon each minced garlic and fresh ginger, and cook for 15 seconds add 1 small shredded napa cabbage and 8 ounces sliced mushrooms cook, stirring, until soft and slightly brown, 5 minutes. Add 8 ounces shrimp and cook until pink, 3 to 5 minutes. Turn off the heat and stir soy sauce to taste. Garnish: scallions.

11. Pork and Peanuts
Use napa cabbage. Brown 8 ounces ground pork in the oil before adding the garlic and fresh ginger. Skip the mushrooms and shrimp (add a handful of peanuts when you’d add the shrimp, and cook until lightly toasted). Garnish: scallions.

12. Egg and Tomato
Use napa cabbage skip the mushrooms and shrimp. Once the cabbage is soft, push it to one side of the pan, add more oil, and scramble 2 or 3 eggs in the empty spot until firm. Stir in 1 cup chopped tomatoes. Garnish: scallions and soy.


Cabbage, Smoked Sausage and Apple Soup

  • 1/2 lb (250g) smoked sausage (such as Spanish Chorizo), diced
  • 1 large sweet onion, chopped
  • 1 cup (250 mL) diced celery
  • 1 tsp (5 mL) dried thyme
  • 4 cups (1 L) thinly sliced, cored Savoy cabbage
  • 2 medium apples, cored and diced (Golden Delicious are a great choice for this)
  • 6 cups (1.5 L) low-sodium chicken or vegetable stock
  • salt and pepper to taste
  • chopped parsley for garnish, if desired
  1. In a large heavy-bottomed pot over medium-high heat, add diced smoked sausage. Cook, stirring until crisp, approximately 5 minutes. Using a slotted spoon, remove sausage from pot and drain on paper towels.
  2. In same pot (do not wipe clean) add onion, celery and thyme. Cook, stirring, until onion is translucent, approximately 3 minutes.
  3. Add cabbage and cook until wilted, 2 to 3 minutes more. Add apples and cooked sausage to pot and stir to combine.
  4. Add stock and bring to a boil. Reduce heat to medium-low and simmer, covered, until apples are tender and flavours have developed, approximately 20 minutes.
  5. Season to taste with salt and pepper.
  6. To serve, ladle into warmed bowls and top with parsley. Serve with warm buttered corn bread for dipping, if desired.

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Potato and Cabbage Soup

This delicious Potato and Cabbage Soup was created from spare veggies we had lying around our refrigerator. At only 126 calories for roughly 2 cups, this also makes a great weight-loss recipe.

One of Amelia’s pet peeves is the sheer volume of broccoli stalk that comes on a relatively small head of broccoli. For years, we’ve been throwing the stalks in the trash even though they account for almost 70% of the weight charged by the grocery store.

We’re really striving to be less wasteful, so we’ve been figuring out how to eat the parts of veggies we’ve been throwing away, like broccoli stalks and Beet Greens. That’s why Amelia invented this recipe…mainly to use the broccoli stalks we didn’t want to waste.

She cut the tough nubs off the stalk, chopped it up into small pieces and threw them in this tasty Potato and Cabbage Soup. Since broccoli stalks have the same nutritional content as broccoli florets, we’ve been throwing away most of the broccoli’s nutrition! But not anymore!

We also use our spare veggies to make Easy Vegetable Broth from Scraps. That recipe puts our veggie scraps to good use and saves us at least $20/month in store-bought veggie broth.

This recipe is very low calorie, but pretty filling. However, you should still pair it with a Hearty Side Salad, some Steamed Broccoli or a slice of Whole-Grain Bread.


According to my calculations, each generous 1-cup serving has about 145 calories and

4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you enjoy this slow cooked chicken apple sausage & cabbage soup, be sure to check out my other Weight Watchers friendly soups including Favorite Cabbage Soups for WW, Crock Pot Sweet ‘n Sour Cabbage Soup, Slow Cooker Cabbage Soup with Beans, Simple Shredded Cabbage Soup and Winter Borscht

If you’ve made this Crock Pot Sausage &Cabbage Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it.


  • Vegetable broth- low sodium broth was used but it's not necessary. It just helps you to be able to control the salt.
  • Fire roasted tomatoes- I don't recommend substituting these. Fire roasted tomatoes add smokiness and the perfect amount of sweetness to the soup.
  • Onion- Yellow or Sweet onion recommended.
  • Jalapeño - remove the seeds prior to dicing.


Chicken Sausage with Cabbage and Apples

Chicken sausage with cabbage and apples is an easy and delicious one-pot fall dish.

Ingredients

  • ½ heads Green Cabbage, Shredded
  • 2 whole Granny Smith Apples, Cored And Thinly Sliced
  • ¼ cups Pecans
  • ¼ cups Dried Cranberries
  • 1 Tablespoon Fresh Sage, Chopped
  • 1 Tablespoon Fresh Thyme, Chopped
  • ½ cups Chicken Stock
  • 1 Tablespoon Apple Cider Vinegar
  • 4 whole To 6 Whole Chicken Apple Sausages
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Ground Pepper

Preparation

Preheat oven to 400°F. In a large casserole or baking dish, place and spread the cabbage along the bottom of the dish. On top of the cabbage, evenly scatter the apple slices and then the pecans and cranberries.

Sprinkle the sage and thyme over the cabbage and apples.

Next, pour the chicken stock and apple cider vinegar over the cabbage. Sprinkle with salt and pepper.

Lay the sausages over the cabbage and apples, pressing down lightly. Sprinkle with salt and pepper. Cover tightly with foil and place in the oven. Bake for 35 to 45 minutes until the sausages are cooked and the cabbage is soft.

Cook’s note: If you can’t find chicken apple sausage at your local grocery store you can find it at a specialty store. A mild-flavored turkey or chicken sausage can be substituted but a spicy or Italian sausage is not preferred for this dish.


Pork Tenderloin with Red Cabbage and Apples

1 (16-ounce) pork tenderloin, trimmed of silverskin
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
2 Granny Smith apples, peeled, cored and thinly sliced
3/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/2 cup chicken broth
1/4 cup Creole mustard
1/2 head red cabbage, cored and thinly sliced
3 tablespoons unsalted butter

Heat the oven to 400 degrees.

Heat the oil in a large cast iron skillet over medium-high heat. Season the pork with salt and pepper and sear until browned on all sides, 5 to 7 minutes total. Transfer skillet to the oven and cook until pork reaches an internal temperature of 140 degrees (for medium), about 15 minutes. Transfer the pork to a cutting board to rest. Return the skillet to the stove and place over medium heat.

Add the onions and cook until slightly softened and translucent, about 5 minutes. Add the garlic and thyme and cook until aromatic, about 1 minute. Add the apples, vinegar, brown sugar, chicken broth and mustard, and simmer until the sugar has dissolved. Add the cabbage and cook, stirring constantly, until the cabbage has softened, 5 to 7 minutes.

Turn off the heat, add the butter, and stir until butter has melted into the sauce. Season to taste with salt and pepper, and divide among serving plates. Slice the pork tenderloin and serve on top of the cabbage mixture.


Directions

Heat a big soup pot over medium-high heat. Add half of the vegetable oil and half the butter.

When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining oil and butter.

When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and car­away, season with salt and pepper, and stir. Cook the cab­bage for 10 minutes, stirring frequently.

Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the soup up to a boil, 2 or 3 minutes.

Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf.

Combine the parsley, apple, and lemon juice in a small bowl. Ladle the soup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the soup as you eat it.