Jun 01 2007

Apple, Cabbage and Ginger Soup

Fresh, spicy and delicious this is a great way to use up a few windfalls and a bit of cabbage. But, a big but, it’s essential to have some good chicken stock to back up the flavour.

Shred half a large white cabbage and chop three onions and four green apples. Turn them over in melted butter, then put a lid on the pan and sweat for about ten minutes until soft but not, absolutely not, brown. Add a clove of garlic crushed with salt, a small piece of finely chopped fresh ginger and a litre of chicken stock (…made from that carcass you were going to throw away……see making stock ) Simmer a few more minutes until the cabbage is tender. Then blend, reheat, taste, season and serve. Very quick, very nice!

One response so far

One Response to “Apple, Cabbage and Ginger Soup”

  1. Janeon 19 Mar 2009 at 3:45 pm

    Dear Sally: About your Cabbage, Apple and Ginger Soup

    This hearty soup became one of my autumn favorites.

    This week I had 3/4 of a medium cabbage (left over from St. Patrick’s Day), but no apples, so instead added jar of
    applesauce. The result was a little sweeter than usual but
    still delicious–there’s a pot of it warming up as I type this!

    I continue to enjoy your Letters from Devon all the way to
    New Jersey—


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