Red Cabbage Soup

Red Cabbage Soup

A soup with great colour and great taste. :)

Red Cabbage Soup

Adapted from Die frische Küche by Andrea Karrer


750 g red cabbage (one small head), cut into quarters, stem removed and thinly sliced
1 onion, diced
2 Tbsp butter
125 ml red wine
1 liter stock or water
salt, pepper and caraway to taste
125 ml cream
chives for garnish


In a soup pot, melt the butter and fry the onion until translucent. Deglaze with the red wine and let the alcohol cook off. Add the cabbage and stock. Bring back to a simmer, add salt, pepper and caraway and let simmer until the cabbage is tender, about 30 minutes. Add the cream, purée with an immersion blender and serve with a sprinkling of chives.

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