Cabbage, Leek and Apple Soup

St. Patrick's Day is fast approaching, so I thought I'd take a break from regional foods and do some Irish inspired dishes. I love traditional corned beef and cabbage. I considered making corned beef from scratch but decided that my hectic schedule didn't allow for the set-up and 10 day brine that calls for. I settled on making some more modern dishes with the same core ingredients.

Normally the weather is cold and snowy or rainy and bowl of soup is just right. This week the weather is gorgeous - sunny and 70's. Not quite soup weather, but hopefully this still hits the spot for some of you.

You'll need:
1 small green cabbage
2 medium tart apples (I used Braeburns and they were delicious!)
3 bunches leeks
3 cups vegetable stock
3 cups water
2 tablespoons butter
1 tablespoon cider vinegar
1 teaspoon cinnamon
pinch clove
salt and pepper to taste

Printable Recipe



Look at that gorgeous cabbage!



Trim outer leaves from cabbage. Quarter and slice 1/4" thick, removing the core.

An easy way to remove the core is to put a quarter on it's side and cut into it at an angle.

Remove the tough, dark green portion of leeks, as well as the root end. Separate and rinse well, being sure to remove all dirt. Thinly slice.

Core apples and slice 1/8" thick. If you cut them too thinly they'll fall apart in your soup. You want them thin enough that they'll cook, but think enough that they'll hold up.

Melt butter over medium heat in a large stock pot or dutch oven. Add leeks and sautee until golden brown. Add cabbage and apples, cook until cabbage is wilted. Add stock, water, vinegar and spices; bring to a boil and simmer 30 minutes. Serve hot.

This would be a delicious accompanimant to a corned beef sandwich but also makes a suitable main dish. If you wanted it to be a bit heartier you could add sliced sausage or diced ham. Trader Joe's makes a chicken apple sausage that would be awesome in this. Enjoy!