Springy evenings are not so hot and it’s pleasant to have a soup on some of these evening meals.
May be it’s just because of its incredible color but red cabbage soup is my traditional soup for some of my springy diners…
Anyway, red cabbage is big enough to allow both and soup.
Red cabbage soup is not usual by us and it’s so unusual that people are always amazed each time I say I cook the red cabbage soup.
What? You cook soup with red cabbage? I thought red cabbage was to be used for a salad!
That’s a French reality: Most of people eat red cabbage raw and don’t even know it’s possible to cook it, whether for a red cabbage soup or for a garnishing to serve with meat.
Every one enjoys the crunchy of a raw but though red cabbage texture and taste change after it’s cooked, it’s also delicious!I don’t know about the usual way worldwide people eat their red cabbage, if they most often cook it or if they most often eat it raw, the only thing I know is that red cabbage is edible in both ways!
I often sprinkle some seeds or wheat germs, bean sprouts or oatmeals on my bowl of red cabbage soup to give it a nice look, but that’s optional!
Ingredients 4 servings
- Half a red cabbage
- 200 gr Potatoes
- 1 L Water
Wash, remove core and cut into chunks.
Peel potatoes and cut them. Place red cabbage and potatoes in a pan and cover with 1 L water. Cook for 50 minutes.
Season with salt, blend and enjoy!