Red cabbage soup


Ever tried red cabbage soup? It will definitely surprise you and your guests! The color is so pretty purple, and the taste, just amazing!

30 minutes 6 people Starters
Red cabbage soup


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  • 1/2 red cabbage
  • 1 shallot
  • 1 large garlic clove
  • 1 litre vegetable stock (store-bought or make your own)
  • 1/2 teaspoon ground ginger
  • 4 to 5 pimento (also known as Allspice)
  • 1 teaspoon ginger syrup
  • pepper and salt to taste
  • cream for serving
Red cabbage soup ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan
  • blender
  • tea infuser (f.e. a stainless steel ball)


30 minutes 6 people Starters

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Preparation -- 10 minutes

REMOVE the red cabbage's core and chop the cabbage up into smaller pieces. Peel shallot and garlic clove and chop them up too. You don't have to be precise, since the soup is going to be blended anyway.

If you're using the whole pimento, CRUSH them and add them to a tea infuser so it's easier to remove them before blending the soup. 

Red cabbage soup
Red cabbage soup

Cooking the red cabbage soup -- 20 minutes

HEAT olive oil in a large pan and sauté the chopped shallot and garlic for about a minute. Now also sauté the chopped red cabbage for about 5 minutes on medium heat.

In the last minute of sautéing also add the ground ginger. POUR the vegetable stock in the large pan and add the tea infuser with pimento and let it come to a boil.

When it starts to bubble, turn down the heat and let it simmer for about 15 minutes, depending on the thickness of the red cabbage pieces.

REMOVE the tea infuser and blend the soup until smooth. Season with pepper, salt and ginger syrup. SERVE with a little bit of cream in each bowl. Enjoy!

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