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Cabbage and Apple Soup

2 tbsp. butter
1 large onion, chopped finely
3 Granny Smith apples, peeled, cored , thinly sliced
4 cups red cabbage, chopped
2 tsp. caraway seeds
3 14 1/2 oz cans beef broth
2 cups dry red wine
2 tbsp. balsamic  vinegar
1 tbsp. honey

For Garnish:
Sour Cream
Chopped fresh parsley

Melt butter in heavy large pot over medium-high heat.  Add onion and sauté until
golden, about 5 minutes. Reduce heat to medium.  Add apples and sauté until
tender, about 4 minutes.  Add cabbage and sauté until 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 more minutes. Season
soup with salt and pepper. 
Ladle soup into bowls and garnish with sour cream and parsley if desired.


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