This vibrant, nutrient-packed red cabbage soup combines the earthy sweetness of winter vegetables with a subtle tang, creating a beautiful purple bowl of comfort. Perfect for cold weather, this soup is not only visually stunning but also packed with immune-boosting ingredients and rich flavors.
Why Make This Soup?
Beyond its striking color, this soup offers incredible health benefits, including high levels of vitamin C, antioxidants, and fiber. It’s budget-friendly, make-ahead friendly, and tastes better the next day as flavors develop.
Ingredients
For 6-8 servings:
- 1 medium red cabbage (about 2 pounds), finely shredded
- 2 medium onions, diced
- 3 carrots, sliced
- 2 apples, cored and diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 cups vegetable or chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 bay leaves
- 1 teaspoon caraway seeds
- Salt and black pepper to taste
Optional Garnishes:
- Sour cream
- Fresh dill
- Crispy bacon bits
- Toasted pumpkin seeds
Instructions
- Prepare the Vegetables
- Shred cabbage into thin strips
- Dice onions and apples
- Slice carrots into uniform pieces
- Mince garlic
- Start the Base
- Heat oil and butter in a large pot over medium heat
- Add onions and cook until translucent (5-7 minutes)
- Add garlic and caraway seeds, cook for 1 minute
- Build the Soup
- Add shredded cabbage and carrots
- Cook for 5 minutes, stirring occasionally
- Add diced apples
- Pour in broth
- Add bay leaves, vinegar, and honey
- Season with salt and pepper
- Simmer and Finish
- Bring to a boil, then reduce the heat
- Simmer for 45-60 minutes until vegetables are tender
- Adjust seasoning with additional vinegar, salt, and pepper
- Remove bay leaves before serving
Pro Tips for Best Results
- Cutting Techniques
- Shred cabbage finely for quicker cooking
- Keep vegetable sizes consistent for even cooking
- Don’t skip the apple – it balances the flavors perfectly
- Flavor Development
- Don’t rush the initial onion-cooking process
- Toast caraway seeds briefly with onions for enhanced flavor
- Let soup rest for 20 minutes before serving
- Color Preservation
- Add vinegar early in the cooking process
- Don’t overcook – cabbage should be tender but not mushy
- Store properly to maintain the vibrant color
Frequently Asked Questions
Q: Why does my soup turn blue sometimes?
A: Red cabbage changes color based on pH levels. Adding acid (like apple cider vinegar) helps maintain the purple color. If your soup turns blue, add a splash of more vinegar.
Q: Can I make this in a slow cooker?
A: Yes! Add all ingredients except vinegar and honey. Cook on low for 6-8 hours, adding vinegar and honey in the last 30 minutes.
Q: How long will this soup keep?
A: Properly stored in an airtight container, it keeps for 4-5 days in the refrigerator and up to 3 months in the freezer.
Q: Can I make this soup vegan?
A: Absolutely! Use olive oil instead of butter and vegetable broth. Replace honey with maple syrup or sugar.
Q: Why add apple to the soup?
A: Apples add natural sweetness and help balance the cabbage’s slight bitterness while complementing its flavors.
Q: My family doesn’t like cabbage – how can I make this more appealing?
A: Focus on fine shredding, don’t overcook, and consider blending half the soup for a creamier texture. The apple and carrots add a sweetness that makes it more approachable.
Storage and Reheating
- Cool completely before refrigerating
- Store in airtight containers
- Reheat gently on the stovetop or microwave
- Add fresh herbs just before serving
- May need additional liquid when reheating
Variations
- Creamy Version
- Add 1/2 cup heavy cream at the end
- Blend partially for a smoother texture
- Top with an extra swirl of cream
- Protein-Rich Version
- Add cooked white beans
- Include diced ham or bacon
- Top with hard-boiled eggs
- Spiced Version
- Add cumin and paprika
- Include chopped jalapeño
- Top with Greek yogurt
Health Benefits
This soup is packed with nutrition:
- High in Vitamin C and K
- Rich in antioxidants
- Good source of fiber
- Anti-inflammatory properties
- Supports digestive health
- Immune system boosting
Seasonal Notes
- Best made with winter cabbage for optimal flavor
- Perfect for cold weather months
- Can be made year-round
- An excellent way to use storage vegetables
Serving Suggestions
- Serve with crusty whole-grain bread
- Pair with a light sandwich for lunch
- Offer as a starter for winter meals
- Great for meal prep and batch cooking
Budget Tips
- Cabbage is typically inexpensive
- Uses basic, affordable ingredients
- Freezes well for later use
- Can use frozen carrots if needed
- Excellent for feeding a crowd economically
Remember, this soup often tastes even better the next day as the flavors continue to develop. Don’t be afraid to experiment with different spice combinations or additional vegetables. The key is maintaining the balance between the slight sweetness of the vegetables and the tangy notes from the vinegar. This soup is not just a meal – it’s a bowl of winter wellness that’s as beautiful as it is nutritious!