Sweet and sour red cabbage soup

Preserves , Vegetarian , Vegan


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


Signup for our newsletter!