1 carrot
1 onion
1 apple
Olive oil
650g red cabbage
¼ tsp nutmeg
Black pepper
¼ cup cider vinegar
2 tbsp brown sugar
6 cups vegetable stock
8 juniper berries
6 whole cloves
1 cinnamon stick
Peel of 1 orange
In a muslin place the juniper berries, whole cloves, cinnamon stick and orange peel and tie up with kitchen string
Finely dice the onion. Peel and finely dice the carrot and apple
Finely slice the red cabbage
Heat a pot on a moderate heat and add a drizzle of olive oil, sautee the onion, carrot and apple for a few minutes until the onion is starting to soften. Add the red cabbage and cook for a further 5 minutes, stirring regularly
Add the nutmeg and a good pinch of black pepper
Place the muslin spice bag in the pot and then the vinegar, brown sugar and vegetable stock. Bring the soup to a boil and then reduce to a simmer for approx. 1 hour until the cabbage is softened and the liquid is reduced a little
Remove the muslin spice bag, season with salt to taste and serve
