Red Cabbage Soup

Name: Red Cabbage Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Ingredients: Red cabbages 1.3 lbs; Fresh liquid cream 1.7 oz; Shallot 1; Water 6 ½ cups; Extra virgin olive oil 2 tbsp; Lemon juice ½; Nutmeg to taste; Fine salt to taste; Black pepper to taste

it es br de fr

226

Calories per serving

Energy Kcal 226
Carbohydrates g 9.2
of which sugars g 9.2
Protein g 5.8
Fats g 18.5
of which saturated fat g 5.12
Fiber g 3.2
Cholesterol mg 16
Sodium mg 686

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 2
Cost: Very low

PRESENTATION

Red cabbage velouté is one of those dishes where a little science turns everyday food into something seriously fun. I mean, this creamy red cabbage soup gets that wild, bright color from the natural anthocyanins in cabbage. And look, they react to acid, so just splash in some lemon juice, and bam! The whole thing shifts from deep purple to a striking hot pink—no food dye, no magic tricks, just pure chemistry. It’s like being a kid again, mixing potions. Really, it is. Not only does red cabbage offer tender texture and a unique velvety mouthfeel, but it’s also packed with vitamins and minerals. Pretty simple. In a world where veggies can be kinda boring, this red cabbage velouté recipe is the dish that makes veggies exciting, especially when that color hits the bowl. People can't stop talking about it. Plus, it's surprisingly tasty for how simple it looks.

For those who love kitchen experiments, this red cabbage soup is pure play. You start with a basic pot of smooth purple soup, and then—squeeze of lemon—it flips to bright neon pink. Looks unreal. Plus, there’s a science lesson hiding in your dinner. Kids and adults, for sure, get a kick out of it. Also, the flavor is gentle and a bit sweet, not harsh or weird like you might expect from cabbage. Whether you serve it as a red cabbage bisque or a chunkier red cabbage purée, it works. Add a swirl of cream on top for extra richness, and you are set. This dish makes you feel like a kitchen wizard—pulling off a neat trick. But it’s really just smart use of everyday ingredients. That's the real magic of this smooth red cabbage soup: you want to mess around and see what else you can do. Seriously, it proves playing with your food isn’t just allowed—it’s encouraged. Plus, the nutritional benefits make it a wonderful choice for a healthy meal, combining fun and wellness in every bite.

How to prepare Red Cabbage Soup

To prepare the creamy red cabbage soup, first peel the shallot and slice it into not too thin slices 1. Then wash the red cabbage under running water, cut it in half, remove the hard inner core 2, and slice it into strips using a knife 3.

Now heat the olive oil in a thick-bottomed pot, add the shallot 4, and sauté over high heat until it acquires a nice golden color. Once the shallot is well sautéed, add the red cabbage to the pot (set aside some strips for the final garnish) 5, add a pinch of salt 6, and sauté over high heat for a few minutes, stirring often.

At this point, pour one liter (4 cups) of water into the pot 7, lower the heat, and let it cook for 35-40 minutes without a lid, stirring occasionally 8. After this time, add the remaining half-liter (2 cups) of water 9 and let it cook for another 10-15 minutes. At this stage, we recommend adjusting the water amount based on the consistency of the cabbage.

Once cooking is complete, turn off the heat, add the fresh cream 10, and mix thoroughly. Blend everything using an immersion blender 11; when you have obtained a creamy and uniform consistency 12,

strain the obtained puree through a sieve using a spatula 13 to make it even finer and more homogeneous. Now take a quarter of the obtained cream, transfer it to a separate bowl 14, and add the lemon juice to this 15:

mix until it takes on a uniform pink color 16. Season both the pink cream 17 and the purple one with a grind of pepper, and add a grating of nutmeg to the latter 18.

Stir once more and you're ready to plate: divide the purple cream into two serving bowls, add a ladleful of pink cream to each to create a delightful color gradient 19, then garnish with a tuft of raw cabbage cut into julienne strips 20. Your enchanting creamy red cabbage soup is ready to be served hot 21!

Storage

Store the creamy red cabbage soup in the refrigerator in an airtight container for 1-2 days. It can be frozen for a month if you have used only fresh ingredients.

Advice

If you prefer, you can replace the fresh cream with whole milk, or omit it altogether: this way, you'll get a lighter cream, though a bit less creamy.

Curiosity

If you like the idea of playing with natural colors, you might also try adding some baking soda to part of the red cabbage soup: you'll get a blue color that we recommend using to color salt dough, for example, and create little shapes with your children!

For the translation of some texts, artificial intelligence tools may have been used.