Sweet and sour red cabbage soup

Ingredients:

• 1 small head of red cabbage, quartered, stemmed and very finely shredded
• 1 tbsp. l. olive oil
• 6 slices smoked bacon, sliced ​​into pieces or cut crosswise into very thin slices
• 1 large onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1.5 tsp caraway or cumin seeds
• 1 finely chopped Braeburn apple, Northern Scout or other firm, slightly sour varieties
• Ground black pepper
• Ground nutmeg

Bouquet garni:

• 5-6 juniper berries
• 3 - 4 buds of cloves
• 2 fresh bay leaves
• A strip of orange peel
• 1 small cinnamon stick
• 1/4 cup apple or wine vinegar
• 2 heaping tablespoons dark brown sugar
• 6 cups chicken broth
• Salt
• Serve with grilled Swiss cheese or extra sharp white cheddar cheese on pumpernickel or whole grain bread

Preparation:

1. Heat a large Dutch oven or soup pot over medium-high heat. Add a tablespoon of olive oil and the bacon. Cook until crispy. Transfer to a plate and discard any fat that has rendered too much to cover the bottom of the pan.
2. Add the onion, carrot, cumin, and apple and stir for a few minutes. Then add the cabbage and, once it has wilted, season with black pepper and nutmeg.
   
   Cover the pot loosely and simmer the cabbage while you prepare the sachet. Place the juniper berries, cloves, bay leaves, orange peel, and cinnamon in cheesecloth, and tie the sachet to the edge of the pot with kitchen string.
3. Place the sachets in the pan and mix with the cabbage. Add the vinegar, removing the face from the pan, brown sugar, broth, and water. Bring the soup to a boil. Reduce the heat and simmer for 1 hour to 1 hour 30 minutes, until the cabbage is very tender and the soup has thickened. Return the fried bacon to the pan, then season with salt to taste.
   
   Let cool and store as a side dish or serve with grilled cheese sandwiches.