• Ingredients: 35
  • Serves: 6

Red cabbage, apple and caraway soup with sour cream, chopped fresh parsley.

Ingredients

Soup

  • 3 tbsps. unsalted butter
  • 1 large onion, chopped
  • 1 fennel bulb, trimmed, chopped
  • 1 small russet potato, peeled, chopped
  • 1 leek , sliced
  • 2 garlic cloves, minced
  • 1 1/2 tsps. dried oregano
  • 1/2 cup dry white wine
  • 7 1/2 cups chicken stock or canned low-salt chicken broth
  • 1/2 cup whipping cream

Dumplings

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes.

    For this step you will need

  2. Step 2 Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes.
  3. Step 3 Add caraway seeds and stir 1 minute. Add broth, wine, vinegar and honey. Bring to boil. Reduce heat to medium-low; cover and simmer 30 minutes.
  4. Step 4 Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper.

Nutrition information

Calories 135 Carbohydrates 12 g (4%)
Fat 5 g (7%) Protein 4 g (7%)
Saturated Fat 3 g (13%) Sodium 785 mg (33%)
Polyunsaturated Fat 0 g Fiber 2 g (8%)
Monounsaturated Fat 1 g Cholesterol 10 mg (3%)