The chefs at the Mooser Hotel kindly shared this recipe with Nutmeg. She loved this hearty soup as it brought back memories of her grandmother red cabbage recipe. Their recipe did not call for apples, so feel to include or not. You can finish the soup with cream or leave as is depending on your taste. Enjoy!
Ingredients
1 Medium Red Cabbage
2 Whole Granny Smith Apples
2 Medium Onions
2 Cloves Garlic, crushed
2 Cups Red Wine
1½ Cups Beef Broth
⅓ Cup Maple Syrup
1 Cup Orange Juice
½ Cup Lemon Juice
1 Cup Heavy Cream, optional
Instructions
Chop the onions and saute in a heavy stock pot with some olive oil for 3-5 minutes until glassy
Add crushed garlic, salt, pepper and caraway to the pot
Remove outer leaves of the cabbage core and chop coarsely and add to the pot
Peel, core and chop the apples and add
Add the liquids; wine, broth, orange juice, lemon juice and maple syrup to the pot
Allow the ingredients to simmer until the cabbage is cooked about 20-25 minutes
Puree the mixture until smooth in a food processor or blender
Serve hot
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/02/st-anton-mooser-hotel