Ingredients
6
6 servings
- •4 slices bacon, cut into 1 inch pieces (Optional)
- •1 tablespoon olive oil
- •1 yellow onion, chopped
- •3 cloves garlic, minced
- •1 teaspoon caraway seeds
- •½ apple, peeled and finely chopped
- •5 cups vegetable broth
- •½ cup apple cider
- •1 head cabbage, cored and coarsely chopped
- •2 tablespoons cider vinegar
- •⅓ cup white sugar
- •1 (12 ounce) loaf crusty bread
Instructions
- Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
- Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes.
- Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes.
- Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.
Nutritional Facts
Per 6 servings
- Calories: 370
- Carbohydrate: 67g
- Fat: 7g
- Fiber: 8g
- Protein: 13g
- Sugar: 27g
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