Red Cabbage Soup Recipes

Steps:

• Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.;
• Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot.
• Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste.
• Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches.

Steps:

• Peel and slice the onion. Peel, deseed and slice the apple. Wash the red cabbage, quarter, remove and discard middle part, and cut into stripes.
• Melt butter in a large pot. Add onion and apple and fry for 3 minutes, stirring frequently. Add the cabbage and cook for a couple of minutes. Keep stirring. Add cranberry jam/sauce/chutney, red wine, vegetable stock, bay leaf and juniper berries. Cover with lid and cook on low heat until vegetable is done. This will take about 40 minutes.
• Remove and discard bay leaf and blend soup. I always use a big pot and blend my soup in the pot with my hand blender.
• Add additional water or stock if desired. Cook for another 3-4 minutes. Add balsamic vinegar, salt (if necessary), and pepper. Remove from heat and add cream. Depending on the fat content of your cream, the cream may curdle if heated on high temperature. Check if soup is hot enough. If not, only warm on low heat, in particular if you use single cream!
• SERVE: Ladle soup into warmed bowls and sprinkle with the additional walnut or olive oil. You may want to sprinkle your soup with some cream instead of the oil.

Steps:

• Heat the oil in a large heavy based saucepan on a medium/low heat.
• Add onion, celery, garlic, fennel and cardamom seeds. Gently fry until tender, starting to yellow and you start to smell the fragrance of the seeds.
• Add the vegetable stock and coconut milk. Bring to the boil.
• Add potatoes and red cabbage. Mix all the ingredients together and bring back to the boil. Cover, reduce heat to low and simmer for 20 minutes, until the cabbage is tender.
• Remove from heat and allow to cool until easy to handle. In batches add to a blender and blend until smooth.
• Serve hot with crusty bread.

Steps:

• Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat, cover and simmer over low heat for 30 minutes.
• Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes, until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of apple.