This creamy and subtly spicy cabbage soup is perfect for cold weekdays or chilly weekends. Adapted from Down Home Wholesome by Danella Carter, Southern cabbage soup easy healthy recipes are filling enough to be light healthy meals on its own served with some crusty bread, beans or rice. The chopped cabbage is sauteed in butter and onions and flavored with fennel seed and bay leaf then simmered in a stock of either chicken or vegetable. Carrots and apple are added to the soup to give sweetness, color and flavor. Dry white wine gives the soup a wonderful aroma and a depth of flavor while nutmeg and cayenne give it an invigorating fragrance and spice. Evaporated milk is also added to the cabbage soup for a creamy finish, and finally, ground pepper rounds off the flavor.
This is an ideal dish for making if cabbage is in season. Choose firm cabbage with a compact head and bright green leaves with no damage or wilting. The leaves should have a crisp texture and look fresh. Avoid cabbage with markings or are browning. It should fee heavy for its size and contain only a few loose outer leaves. The darker green the leaves of the cabbage, the more nutrition and flavor the cabbage has. Once cut the cabbage begins to lose nutrients, especially vitamin C, so only but cabbage that is a full head and is carefully packed and tightly sealed. Only chop the cabbage when you are ready to cook it for use in this recipe.
Ingredients: 1 large onion, diced, 1 tablespoon butter, 1 head of cabbage, chopped, 1 teaspoon salt, 1 teaspoon fennel seed, 1 bay leaf, 6 cups chicken or vegetable stock, 1 large carrot, shredded or minced, 1 large apple, cored, peeled, and shredded or minced, 1 cup dry white wine, ï¿½ teaspoon nutmeg, Pinch of cayenne, 2 cups evaporated milk, heated, Freshly ground pepper
Place the butter in a 5 quart Dutch oven placed over medium heat. Once the butter is melted, add the onion and sauté until golden. Add the cabbage, salt, fennel, and bay leaf. Cook for 25 minutes, stirring occasionally. Reduce the heat and add the stock. Cover and simmer gently for 20 minutes. Add the carrot, apple, and wine. Cook for 10 minutes, uncovered. Remove the Dutch oven from the stove and stir in the nutmeg, cayenne, and milk. Season with pepper.
Before cooking the cabbage, wash the head well and pat them dry. Remove the outer leaves that are loose or have wilted. Slice it into two and remove the inner core and hard parts of the cabbage. Use a sharp knife for cutting the cabbage into large cubes or quarters for making soup.