German-Style Sweet and Sour Red Cabbage Soup

Ingredients

• 6 slices smoky bacon very thinly sliced chopped
• 6 servings pepper black freshly ground
• 1  braeburn firm finely chopped
• 1 large carrots peeled finely chopped
• 6 cups chicken stock see 
• 1 small cinnamon sticks 
• 1.5 teaspoons cumin seed 
• 2 tablespoons brown sugar dark
• 2  bay leaves fresh
• 5  to 6 juniper berries 
• 6 servings kosher salt 
• 6 servings nutmeg freshly grated
• 1 tablespoon olive oil extra-virgin
• 1 large onion finely chopped
• 6 servings curl orange rind 
• 1.5 pounds cabbage red cored very thinly sliced quartered
• 0.3 cup red-wine vinegar 

Equipment

• pot
• dutch oven
• cheesecloth
• kitchen twine

Directions

1. Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
2. Heat a large Dutch oven or soup pot over medium-high heat.
3. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
4. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage.
5. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
6. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.