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A bowl of purple cabbage soup topped with sour cream and herbs.
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5 from 2 votes

Sweet and Sour Red Cabbage Soup

Sweet and sour red cabbage soup is super simple to make and, besides the dill, it uses pantry and fridge staples. The spices give the dish a borsch-like feel.
Reprinted The First Mess by Laura Wright. Copyright © 2017. Reprinted by permission of Penguin Random House Canada Limited.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6
Author: Sophie

Equipment

  • Tea strainer or cheesecloth
  • Large pot
  • Grater or food processor

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion small dice
  • 1 medium carrot small dice
  • 1 medium sweet apple peeled and small dice
  • 1 ½ teaspoon chopped fresh rosemary
  • 1 teaspoon cumin seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground nutmeg
  • 1 small red cabbage finely shredded (4-5 cups)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 cups vegetable stock
  • 5 whole cloves
  • 1 bay leaf
  • Sea salt and black pepper to taste
  • Chopped dill or parsley (or both!) to garnish

Instructions

  • Heat the olive oil in a large pot to medium and add the onions, carrot, and apple. Sauté until the onions are soft and translucent, or about four minutes.
    1 tablespoon olive oil, 1 large yellow onion, 1 medium carrot, 1 medium sweet apple
  • Add the rosemary, cumin, caraway, smoked paprika, and ground nutmeg, stirring until they become fragrant - about 30 seconds or so. Next add the cabbage.
    1 ½ teaspoon chopped fresh rosemary, 1 teaspoon cumin seeds, 1 teaspoon caraway seeds, 1 teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 1 small red cabbage
  • Add the maple syrup and apple cider vinegar along with the stock, and stir well to remove any bits that have stuck to the pot.
    3 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 4 cups vegetable stock
  • Combine the cloves and bay leaf in a tea strainer or a little sachet of cheesecloth and add to the pot along with a pinch of salt and pepper.
    5 whole cloves, 1 bay leaf, Sea salt and black pepper to taste
  • Bring the mixture to a boil, then lower it to simmer and cooked covered for about 45 minutes, or until the cabbage is tender.
  • Serve hot with the chopped fresh herbs.
    Chopped dill or parsley (or both!) to garnish

Nutrition

Serving: 1bowl | Calories: 210kcal