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–+ servings
bowl of red cabbage soup garnished with apple slices and chopped pistachios.
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4.77 from 21 votes

Red Cabbage Soup

This red cabbage soup is a flavorful, creamy, and beautiful option for chilly days, whether for a cozy weeknight dinner or an impressive guest meal.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American, German
Diet: Vegetarian
Servings: 4 servings
Calories: 455kcal
Author: Adina

Equipment

Ingredients

Red cabbage soup:

  • 1.7 lbs red cabbage 750 g, about ½ medium red cabbage
  • 7 oz potatoes 200 g, 1 medium to large potato
  • 1 medium onion
  • 1 tablespoon olive oil
  • 3 cloves
  • 6 juniper berries
  • 3 bay leaves
  • 6 ¼ cups chicken or vegetable stock, 1.5 liter
  • 1 medium apple
  • ½ cup heavy cream 125 ml, Note 3
  • 1 tiny pinch of cinnamon
  • 2 teaspoons balsamic vinegar
  • fine sea salt and black pepper

Garnish (optional):

  • 1-2 tablespoons parsley chopped
  • ½ apple thinly sliced
  • 2 tablespoons pistachios chopped

Instructions

  • Prepare vegetables: Chop the cabbage (you can use a food processor). Chop the potatoes. Chop the onion, but keep it separated from the rest.
    1.7 lbs red cabbage / 750 g + 7 oz potatoes / 200 g + 1 medium onion
  • Sauté vegetables: Heat the oil and cook the onion until translucent. Add the potatoes and the red cabbage to the pot. Cook, stirring often, for about 5 minutes.
    1 tablespoon olive oil + potatoes + cabbage
  • Simmer: 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.
    3 cloves + 6 juniper berries + 3 bay leaves + 6 ¼ cups chicken / 1.5 liter + 1 medium apple
  • Blend: Remove the bay leaves and blend the soup until smooth. Add the cream, 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.
    ½ cup heavy cream + 1 tiny pinch of cinnamon + 2 teaspoons balsamic vinegar + fine sea salt and black pepper
  • Garnish the soup with thinly cut apple slices, chopped pistachios, and some parsley (optional).
    1-2 tablespoons parsley + ½ apple + 2 tablespoons pistachios

Notes

  1. Blending the soup: It’s preferable to use an immersion blender when blending soups and other hot liquids. When using a food processor, you must proceed carefully to avoid the risk of the blender’s lid exploding. After allowing the soup to cool slightly, blend it in batches. Place a thick, folded towel on the machine and hold it steady. Gradually increase the speed. Repeat with additional batches.
  2. Food processor: You can use it to chop the cabbage quickly. You can also use it to blend the red cabbage soup, but then make sure to follow the safety measures written above.
  3. Vegan or dairy-free alternative: Replace heavy cream with a vegan option such as soy or oat cream or any other kind of vegan cream. Coconut cream is also delicious, but it changes the flavor slightly.

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