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    Where Is My Spoon > Recipes > German Recipes > German Appetizers

    Red Cabbage Soup

    Published by: Adina February 5, 2020 · Last modified: March 4, 2022 Leave a comment

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    red cabbage soup with apple topping

    Beautiful, creamy red cabbage soup, packed with nutritious ingredients, perfect for a weeknight dinner or for serving to guests.

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    red cabbage soup with apple topping

    RED CABBAGE SOUP

    You will not believe how good this red cabbage soup is! It tastes just as good as it looks! 🙂 I must say I totally enjoy that deep purple color. Not to mention my daughter, she was delighted to get to eat such a purple soup.

    Soup is what I cook the most, I think I make soup 2 or 3 times every week. Either for lunch or dinner, soup is warming, healthy, nourishing and filling.

    I make any kind of soup, from creamy soups like today's red cabbage soup or our old-time favorite carrot soup to chunky vegetable soups, chicken soups, bean soups and so on... . We never seem to get tired of eating soup.

    red cabbage soup in a bowl

    INGREDIENTS FOR CABBAGE SOUP

    Red cabbage:

    • Cabbage is one of my favorite vegetables, yet I often have the feeling it is a slightly underrated vegetable. Most people I know don't really eat cabbage on a regular basis, they buy it to make a salad in summer maybe or they make a soup every once in a while.
    • I really don't understand why! Cabbage is so tasty, so economical and there are hundreds of ways you can cook it.
    • Not only soup or salad but stewed cabbage, cabbage rolls, cabbage casserole, sauerkraut, pancakes or pies and so on.
    • Cabbage can be cooked as a main meal or as a side dish. I have even seen a recipe for a chocolate cake made with sauerkraut once, but I have to admit that I've never tried that.
    • And there are so many different sorts of cabbage and each of them is delicious: white cabbage, green cabbage, red cabbage, pointed cabbage, savoy cabbage, napa cabbage... you could even count the Brussels sprouts, which look like mini-cabbages.
    • For this recipe, you will need a small head or half a regular head of red cabbage, about 750 g/ 1.7 lbs.
    ingredients for red cabbage soup

    Spices:

    • I use the same spices I use when making German red cabbage: cloves, juniper berries and bay leaves.
    • I also use a small amount of cinnamon, a tiny pinch, and some balsamic vinegar to adjust the taste of the red cabbage soup.

    Apple:

    • Also, a typical ingredient to combine with red cabbage.

    Potatoes:

    • They add creaminess to the cabbage soup, allowing you to use less cream.
    red cabbage soup with apple topping

    Dairy:

    • Some single or heavy cream.
    • If you want to make vegan red cabbage soup, replace the dairy with a vegan alternative, like soy cream or any other kind of vegan cream.
    • Coconut cream is also great, but it changes the taste slightly.

    Toppings:

    • The toppings are optional but very nice. You will need:
    • Half a very crisp red apple, very thinly sliced.
    • Some chopped pistachios.
    • Some chopped parsley.
    red cabbage soup in a bowl

    HOW TO MAKE A CREAMY RED CABBAGE SOUP?

    • Chop the cabbage finely. I almost always do that in the food processor (Thermomix), it takes seconds.
    • Cook the chopped onion until translucent.
    • In the meantime peel and chop the potatoes, add them to the pot together with the red cabbage.
    • Cook, stirring often, for about 5 minutes.
    • Add the cloves, juniper berries, bay leaves, and stock.
    • Bring to a boil, turn down the heat, simmer for about 20 minutes.
    • Add the finely chopped apple and simmer for 10-15 more minutes until everything is soft.
    • Remove the bay leaves and blend the soup. I leave the cloves and juniper berries in the soup, they will get blended as well.
    • I prefer to blend the soup in the food processor, that makes it really smooth. If you use the food processor, blend the soup in several batches.
    • You can also use an immersion blender to blend the soup.
    • Return the soup to the pot, add the cream or vegan alternative, salt and pepper to taste and a tiny pinch of cinnamon. Add about 2 teaspoons of balsamic vinegar.
    • Stir well, and adjust the taste again with salt, pepper and maybe a little more balsamic vinegar.
    make red cabbage soup step by step

    WHAT SIDES FOR RED CABBAGE SOUP?

    • The most obvious choice would be a slice of good bread with some salted butter.
    • Crispbread or crackers are always a good idea too, I love to make some fresh crackers of any sort and serve them with soups.
    • Or how about some mozzarella and garlic stuffed rolls, some simple rolls or baked cheese rolls?

    PIN IT FOR LATER!

    red cabbage soup with apple topping
    red cabbage soup in a bowl

    Red Cabbage Soup

    Beautiful, creamy red cabbage soup, packed with nutritious ingredients, perfect for a weeknight dinner or for serving to guests.
    4.73 from 18 votes
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    Course: Soup
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 455kcal
    Author: Adina
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    Ingredients 

    • 750 g/ 1.7 lbs red cabbage about ½ medium red cabbage
    • 1 medium onion
    • 1 tablespoon olive oil
    • 200 g/ 7 oz potatoes 1 medium to large potato
    • 3 cloves
    • 6 juniper berries
    • 3 bay leaves
    • 1,5 liter/ 51 fl.oz/ 6 ¼ cups chicken or vegetable stock
    • 1 medium apple
    • 150 ml single or heavy cream or vegan alternative
    • 1 tiny pinch of cinnamon
    • 2 teaspoons balsamic vinegar
    • fine sea salt and black pepper
    • 1-2 tablespoons chopped parsley optional
    • ½ apple optional
    • 2 tablespoons chopped pistachios optional

    Instructions

    • Chop the cabbage finely. You can use a food processor. Chop the onion.
    • Heat the oil in a large soup pot and cook the onion until translucent.
    • In the meantime peel and chop the potatoes. Add the potatoes and the red cabbage to the pot. Cook, stirring often, for about 5 minutes.
    • Add the cloves, juniper berries, bay leaves, and stock. Bring to a boil, turn down the heat and simmer for about 20 minutes.
    • Add the finely chopped apple and simmer for 10-15 more minutes or until everything is soft.
    • Remove the bay leaves and blend the soup until smooth.
    • Add the cream or vegan alternative, salt and pepper to taste and a tiny pinch of cinnamon. Add about 2 teaspoons of balsamic vinegar.
    • Stir well, and adjust the taste again with salt, pepper and maybe a little more balsamic vinegar.
    • Decorate the soup with very thinly cut apple slices, chopped pistachios, and some parsley.

    Nutrition

    Serving: 1/4 of the soup | Calories: 455kcal | Carbohydrates: 66g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 1432mg | Fiber: 17g | Sugar: 32g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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