Ingredients
2
tbsp (1/4 stick) butter
1
large onion, finely chopped
3
medium Granny Smith apples, peeled, cored, thinly sliced
4
cups chopped red cabbage (about 12 ounces)
3
141/2-ounce cans beef broth
Directions
1.
Melt butter in heavy large pot over medium-high heat. Add onion and sautéuntil golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, about 6 minutes. 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. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
2.
Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.
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