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+ servings
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.
Course Soup
Cuisine German
Diet Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 455kcal
Author Adina


  • 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


  • 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.



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