- 1/2 red cabbage
- 1 shallot
- 1 large garlic clove
- 1 liter 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
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- tea infuser (f.e. a stainless steel ball)
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, we’re going to blend the soup anyway.
If you’re using whole pimento, CRUSH them and add them to a tea infuser so it’s easier to remove them before blending the 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. For 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 cream in each bowl. Enjoy!