Red Cabbage Soup with Warm Spices
A creamy, fragrant autumn soup with a deep purple hue.
- Prep time: 15 minutes
- Cook time: 30 minutes
When autumn settles in and the leaves turn red, this red cabbage soup makes its way to the table. With its notes of red wine, comforting spices, and spectacular color, it transforms an often overlooked vegetable into the star of the appetizer course. A spoonful of crème fraîche, and you're off on a flavor journey between sweetness and character.
Ingredients
-
butter
-
cloves
-
cumin
-
clove of garlic
finely chopped -
cinnamon
-
nutmeg
-
stock cube
-
onions
finely chopped -
red cabbage
red, sliced -
red wine
-
salt and pepper
-
crème fraîche
sour -
sugar
-
water
-
red wine vinegar
Recipe steps
Prepare the red cabbage
Roughly chop the red cabbage, then blend it in a blender until you get fine pieces.
Sauté the aromatics
In a large saucepan, melt the butter over medium heat. Add the sliced onions and minced garlic, then sauté until translucent and fragrant.
Cook the cabbage
Add the blended red cabbage to the saucepan and let it cook for a few minutes, stirring. Pour in 250 ml of water and crumble in the stock cube. Bring to a boil, then reduce the heat and let simmer for 20 minutes, covered.
Add the wine and spices
Stir in the remaining water, red wine, wine vinegar, sugar, cumin, cinnamon, nutmeg, and ground cloves. Season with salt and pepper. Let cook over low heat, half-covered, for another 10 minutes.
Blend until smooth
Let the soup cool slightly, then blend it until you get a perfectly smooth and creamy texture.
Serve with the cream
Divide the soup into warm bowls and top each portion with a teaspoon of crème fraîche. Serve immediately.
Tips and variations
- No red wine? Swap it for red grape juice or extra vegetable stock with a splash of balsamic vinegar.
- For a vegan version, replace the butter with olive oil and the crème fraîche with a plant-based cream made from oat or soy.
- Add a peeled and chopped apple during cooking for a natural touch of sweetness that softens the cabbage’s acidity.
Anti-waste tips
Don’t throw away the red cabbage core!
You can for example:
- Grate it finely and add it to a raw vegetable salad
- Stir-fry it with other vegetables for an improvised wok dish
- Keep it in the freezer to enrich a future vegetable stock
