Apple Cabbage Stew

From The Elder Scrolls V: Skyrim video game  

 

 

I know everyone’s just coming off their Thanksgiving feasts, probably living off leftovers, and starting to get seriously tired of them. I think we're all almost ready to transition from fall harvest foods to winter treats. Well, I've got one last fall/harvest food for you before it's all sugar cookies and hot chocolate. Since rearranging my archive, I realized I'm woefully short on Elder Scrolls recipes here on the blog. I’ve got plenty in the Geeky Chef Cookbooks, but only a couple posted here. 

 

One ES food that’s always intrigued me is this Skyrim stew. It was naturally one of the first things I made in the game (and I’m sure I’m not alone) because it calls for two very common Skyrim ingredients: Apples and Cabbage. And, of course, the elusive Salt Pile... Why is salt so scarce in Skyrim, anyway? My version of the stew is infused with thyme, caraway, and smoked paprika. It’s surprisingly hearty and rich but with a nice tangy kick. Serve it alongside roasted meats, crusty bread, and strong cheese. In fact, it pairs perfectly with all that leftover turkey you’re trying to get rid of!

 

 

Ingredients

• 3 to 4 tablespoons Unsalted Butter (divided)
• 1/2 a large head of Green Cabbage, cored and sliced
• 1 large Yellow Onion, chopped
• 4 cloves Garlic, minced
• 5 to 6 sprigs of Fresh Thyme
• 1 Bay Leaf
  
• 1 1/2 quarts Chicken or Vegetable Broth
• 3 tablespoon Apple Cider Vinegar (or to taste)
• 3 Golden Delicious or Granny Smith Apples, peeled, cored, cut into 1/2-inch cubes
• 1 teaspoon Smoked Paprika 
• 1 teaspoon Caraway Seeds (optional)
• Salt and Pepper, to taste
• Crispy Shallots (for garnish, optional)

 

 

Tip for carnivores: Before the first step, chop up about 5 or 6 slices of bacon, and fry it until crisp. Set it aside on a paper-towel lined plate. Now start the recipe as written, but sauté the onion and garlic in the rendered bacon fat instead of butter. Continue with the recipe as written. Add the bacon pieces to the soup at the end with the sautéed apples, and/or sprinkle them on top as a garnish.

 

Directions

1. Melt 1 tablespoon of butter in a large, thick-bottomed pot or Dutch oven over medium-high heat. Add the onion and sauté until softened and starting to brown, about 4 to 6 minutes. Add garlic and cook for another minute, until fragrant. 
2. Add another tablespoon of butter to the veggies. Stir in the cabbage and cook, stirring occasionally, until it wilts and starts to brown, about 5 to 7 minutes. 
3. Using kitchen twine, tie the thyme and bay leaf together. Add this to the soup along with the smoked paprika and caraway seeds, if using. Sauté for another 1-2 minutes to let the spices do their thing. 
4. Pour in the broth and add apple cider vinegar to taste. Bring soup to a boil. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, until cabbage is tender. 
5. While the soup simmers, melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Add the apples and sauté until browned and tender, about 5-7 minutes. Set aside.
6. Once the cabbage is tender, remove the herb bundle from the soup. Stir in the sautéed apples and cook for another 5 minutes on low heat. 
7. Season with salt and pepper to taste, and top with crispy shallots and/or cooked bacon before serving.

 

Serves 4 to 6 

 

 

 

 

This recipe has been reformatted and adjusted for clarity and improved flavor.