The red cabbage soup is prepared in a short time, a colorful recipe that will amaze everyone. My version includes potatoes, but no cream, for a lighter yet hearty result. For a complete dish, I recommend adding beans. It can also be prepared with the Bimby or other multifunction kitchen robot like Cecotec.
SEASON for red cabbage (also called red kraut or red-purple savoy) – from October to February.
RECIPES with red cabbage
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Healthy
- Seasonality: Autumn, Winter
- Energy 122.53 (Kcal)
- Carbohydrates 25.29 (g) of which sugars 6.20 (g)
- Proteins 4.64 (g)
- Fat 1.08 (g) of which saturated 0.16 (g)of which unsaturated 0.84 (g)
- Fibers 3.86 (g)
- Sodium 383.63 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Red Cabbage and Potato Soup
- Half red cabbage (about 1 lb)
- 3 potatoes (about 1 lb)
- 3 cups g water
- 1.5 cups g soy milk (or other type)
- to taste coarse salt
Tools
- Chopping Board bamboo
- Knife for vegetables
- Pot steel and tall
- Immersion Blender
Red Cabbage Soup
Peel the potatoes and wash them, cut them into regular pieces.
Wash and slice the red cabbage into even slices.
Add the vegetables to the pan along with the water and (plant-based) milk, salt.
Use more or less liquid depending on the desired consistency, it can also be adjusted at the end of cooking.
Bring to a boil, then lower the heat and cook over medium heat for about 20 minutes, or until the vegetables are soft. Stir occasionally.
Once the vegetables are cooked, blend them with the immersion blender.
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COOKING TIMES
The vegetables in a regular pot cook in about 25 minutes.
In a pressure cooker (or Instant Pot), they soften in just 10 minutes.
If the pulp pieces are large, cooking will take longer.
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What to eat with red cabbage soup (purple cabbage)? Vegetable soup pairs well with toasted whole-grain bread, croutons, or some grated cheese. It can also be accompanied by a fresh salad or a light protein, such as grilled chicken or tofu.
A drizzle of raw olive oil completes the dish, while strips of sautéed red cabbage beautify the plate.
– Add acids (lemon juice, vinegar) for more red or pink hues.
– Add alkaline ingredients (baking soda) for more blue or purple color.
– Mix with carrots or pumpkin for orange or yellow shades.
– Use cream or clear broth to lighten and make the color softer.Experiment with these ingredients to achieve the desired effect!
STORE red cabbage soup
To store the red cabbage soup, let it cool completely at room temperature before transferring it to the refrigerator for a maximum of 3 days.
For longer storage, freeze it using freezer-safe containers or food bags. When needed, defrost slowly and reheat in a saucepan, adding a little water to restore its consistency.
FAQ (Questions and Answers)
Who should not eat red cabbage?
Red cabbage is not recommended for people with stomach issues, such as irritable bowel syndrome, those with thyroid problems, or those suffering from kidney stones, as it contains substances that may worsen these conditions.
How many times a week can you eat red cabbage?
Red cabbage can be eaten 2-3 times a week, thanks to its nutrients and health benefits.
