Red Cabbage Soup

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I loved this Rachael Ray recipe for Red Cabbage soup!  It was so hearty and filled with so many good winter vegetables.  It helps if you have a hand chopper to chop up the vegetables and a food processor to slice the cabbage.
  • 2 tablespoons olive oil or sunflower oil
  • 2 tablespoons butter
  • 1 large carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 3 ribs celery with leafy tops, chopped
  • 1 leek, quartered lengthwise, cleaned and chopped (I forgot to buy a leek and substituted 1/2 chopped red onion--worked fine)
  • 1 large firm apple, such as Honeycrisp or Gala, peeled and diced
  • Salt and pepper
  • ½ teaspoon whole allspice
  • 1 teaspoon juniper berries (I didn't have any, so I skipped them)
  • 1 teaspoon cumin, ground or seed
  • 1 teaspoon celery seed
  • 1 teaspoon caraway, seed 
  • 1 tablespoon paprika
  • 2 large fresh bay leaves or dry if fresh isn't available
  • 1 small red cabbage, quartered, cored and very thinly sliced
  • 2 tablespoons light-brown sugar
  • 2 tablespoons sherry or cider vinegar
  • 1-quart vegetable or chicken stock
  • 1 cup tomato sauce (8 oz. can)
  • Fresh dill, parsley, and chives, about 1/2 cup combined
  • Sour cream

  • Heat a large pot over medium-high; add the oil and butter. Add carrot, parsnip, celery, leek, and apple, and season with salt and pepper, allspice, juniper, cumin, celery seed, caraway, paprika, and bay leaves. Partially cover the pot and sweat the vegetables 8-10 minutes, stirring occasionally. Add cabbage, stir and cook down 15 minutes more. Add sugar and vinegar, stir to combine. Add stock and tomatoes and bring to a boil, reduce heat and simmer 40 minutes.  Add water if the soup is getting too dry.
  • To serve, stir dill, parsley, and chives into soup and top with sour cream.

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