RED CABBAGE SOUP

Red Cabbage is amazing vegetable with many health benefits. Red cabbage is full of Vitamin C, Vitamin A and Vitamin K as well as many fibers. Further red cabbage is not very expensive therefore this is a budget-friendly dish you can prepare in larger quantities and for more guests. Until a while ago when I had my first Red Cabbage Soup as an Amuse Bouche at a very nice restaurant in Hamburg called BULLEREI, red cabbage was something you have as salad or eat at Christmas with duck.

If those colors do not inspire you to cook something delicious I do not know.

People always ask me how do you come up with your inspirations for new dishes? For me the inspiration is ingredients, the smell, taste and appeal of food or I would go to a restaurent and taste a dish and I just need to recreate it with my own ideas. This is pretty much how I came up with this recipe. For me this is the perfect fall or winter dish. The Red Cabbage Soup is even great as a starter for your Christmas Dinner. Since you can easily prepare it a head this works also well for bigger group of guests.

Red Cabbage Soup

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Serves: 8 Servings Prep Time: 10 Minutes Cooking Time: 40 Minutes

Ingredients

• 1 Small Red Cabbage
• 5 tbsp Coconut Oil
• 1 Onion
• 2 Granny Smith Apple
• 3 Potatoes
• 2 tbsp Aceto de Balsamico
• 1 cup Red Wine
• 6 cups Vegetable Broth
• 2 tbsp Melasse
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1 Bay Leaf
• 1 Cup Coconut Milk
• 1 Cup Shiitake Mushrooms
• Black Pepper – For Seasoning
• Sea Salt – For Seasoning

Instructions

1. Cut the red cabbage in half and then the stalk out and everything in small pieces. Peel the onion and potatoes and cut everything in small cubes. Heat 2 tsp coconut oil in a big pot and sautee the onions until golden. The add the red cabbage and potatoes and sautee for another 5 min.
   
2. First Deglaze with the Balsamico and add the molasses, then the red wine, let it reduce. Afterwards add the broth, nutmeg, bay leave (remove at the end of the cooking) and cinnamon. Cook for around 40 minutes.
   Brush the Shiitake mushrooms, cut in small slices and sautee them in a pan after heating the rest of the coconut oil, season with some salt.
3. Add the coconut milk to the soup, remove the bay leave and puree it., season with some sea salt and black pepper. Cut the apple in half, take the pits out and cut it in small cubes to serve on top of the soup.
4. Serve the soup with Shiitake mushrooms and some Granny Smith Apples as topping, enjoy.

The Shiitake Mushrooms add this flavor of Umami to your soup. I am in love with Umami at the moment, probably thats why I do love Shiitake Mushrooms.