Cabbage and Apple Soup


by Chef Avram Wiseman
Dean of Students,Center for Kosher Culinary Arts

Here’s one of my comfort classics: A sweet and spicy cabbage and apple soup that is sure to warm you down to your toes, perfect as a first course on Thanksgiving.


3 oz. clarified margarine
1 medium head green cabbage, finely shredded
1 large onion, peeled and thinly sliced
2 apples peeled cored, grated
10 cups chicken stock
6 cloves garlic, minced
3 tbsp. brown sugar
1 cup fine noodles, cooked
1/2 tsp. caraway seed
1-2 tbsp. Hungarian sweet paprika
1 tbsp. white vinegar
1/4 tsp. sour salt
Salt and pepper to taste
Pareve sour cream for garnish


In a large heavy bottomed sauce pot melt the margarine. Add the cabbage, onions and grated apple and cook for 10 minutes, mixing frequently. Add the garlic, sugar, caraway and paprika and continue to cook. Add the chicken stock and bring to a boil. Simmer for 30

Season with salt and white pepper. Add vinegar and sour salt. Add the cooked noodles. Boil and serve very hot. May be garnished with a dollop of pareve sour cream.


Yield: Serves 6

Recipes: Soups, Parve, Kosher

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