Red Cabbage Soup is the kind of recipe you whip up when you’re looking to surprise your taste buds and brighten your table all at once. This vibrant bowl is a celebration of simple, fresh ingredients, blending the earthy sweetness of cabbage and carrots with the tart lift of apple and cider vinegar. Each spoonful is gorgeously purple, rich in flavor and nutrients, and deeply comforting — you’ll find it’s as perfect for cozy winter evenings as it is for eating al fresco on a breezy spring day. Whether you’re new to cabbage or a lifelong fan, this soup is sure to earn a spot in your regular rotation.
Ingredients You’ll Need
The joy of Red Cabbage Soup comes from a handful of colorful, everyday basics that come together to create unexpected depth and flavor. These ingredients are easy to find, a cinch to work with, and each one plays a special role in the soup’s final flavor and texture.
- Olive oil: Adds richness and forms a flavorful base for sautéing your vegetables.
- Onion (1 medium, chopped): Sweetens and deepens the overall flavor as it cooks down.
- Garlic cloves (2, minced): Delivers an aromatic punch and complexity to the soup.
- Red cabbage (4 cups, chopped): The star ingredient, lending color, mild sweetness, and a boost of nutrients.
- Carrots (2 medium, sliced): Provide tender bites and natural sweetness that enhance the soup.
- Potato (1 medium, peeled and diced): Adds creaminess and helps create a hearty texture.
- Apple (1, peeled and chopped): Gives a bright, tangy lift and a hint of fruitiness.
- Caraway seeds (1 teaspoon, optional): Offer a subtle, nutty flavor that complements cabbage beautifully.
- Black pepper (1/2 teaspoon, ground): For a mildly spicy accent and flavor balance.
- Salt (1 teaspoon, or to taste): Essential for bringing all the flavors together.
- Vegetable broth (4 cups): Forms a flavorful, savory base and keeps the soup light but satisfying.
- Apple cider vinegar (1 tablespoon): Brightens the soup and balances the sweetness from the vegetables and apple.
- Maple syrup (1–2 teaspoons, optional): A little touch helps balance any sharpness with gentle sweetness.
How to Make Red Cabbage Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot set over medium heat. Once the oil is shimmering, add your chopped onion and sauté for 3–4 minutes. You’re looking for the onion to soften and become translucent, which creates the delicious aromatic foundation for your Red Cabbage Soup. Add in the minced garlic and cook for another 30 seconds to bloom its flavor. It’s a fragrant start you’ll love!
Step 2: Add the Vegetables
It’s time to pile in the vibrant chopped red cabbage, sliced carrots, diced potato, and chopped apple. If you’re feeling adventurous, sprinkle in those caraway seeds now. Add the ground black pepper and salt. Stir everything together and cook for 5–7 minutes, letting the vegetables soften up and blend their flavors. You’ll notice the color deepening beautifully as the veggies mingle.
Step 3: Simmer in Broth
Pour in the vegetable broth and gently scrape up any caramelized bits from the bottom of the pot. Increase the heat to bring the mixture to a boil, then immediately turn it down to a simmer. Cover the pot and let your Red Cabbage Soup cook for 25–30 minutes, just until all the vegetables are meltingly tender and the flavors have melded.
Step 4: Season and Sweeten
Once everything is cooked through, stir in the apple cider vinegar and maple syrup (if you like things a touch sweet and tangy). This is where the soup really develops its characteristic brightness, balancing out the rich, earthy flavors with a zingy pop. Taste and adjust the salt or pepper as needed—your kitchen will smell amazing by now!
Step 5: Blend to Your Liking
Now for the magic: use an immersion blender directly in the pot to blend your Red Cabbage Soup to your preferred texture, whether you love it silky-smooth or enjoy a few chunks for hearty texture. If you don’t have an immersion blender, carefully ladle the soup in batches into a blender and blend until smooth. Serve your soup warm, and get ready for a burst of color in every bowl.
How to Serve Red Cabbage Soup
Garnishes
A dollop of vegan sour cream, a sprinkle of fresh herbs (like dill or parsley), or a few toasted pumpkin seeds can take your Red Cabbage Soup from simple to spectacular. The contrast of cool and creamy or crunchy and bold makes every bite even more exciting. Don’t be afraid to play with whatever you have on hand—thinly sliced apples or a swirl of good olive oil work wonders too.
Side Dishes
Red Cabbage Soup absolutely loves a partner in crime. Crusty artisan bread is a timeless choice, perfect for dunking into that vibrant broth. You can also serve it with seeded crackers, a light salad with mustardy vinaigrette, or even classic potato pancakes for an Eastern European-inspired meal. These sides provide different textures and flavors, rounding out your table beautifully.
Creative Ways to Present
Try ladling your soup into small mugs for an appetizer course at a dinner party, or swirl in a touch of coconut cream for drama. If you truly want to wow, serve Red Cabbage Soup in roasted bread bowls or top with edible flowers for a stunning spring lunch. The color is so striking that even a simple bowl lets the soup shine all on its own.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your meal, let any leftover Red Cabbage Soup cool completely, then transfer it to an airtight container. It will keep fresh and tasty in the fridge for up to 4 days. The flavors continue to meld, making each bowl even more delicious the next day!
Freezing
If you want to stash some soup for a rainy day, Red Cabbage Soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep well in the freezer for up to 2 months. Just remember to label your container, so you know exactly what that purple delight is when you’re ready to thaw.
Reheating
To reheat, simply pour your soup into a pot and warm gently over medium heat, stirring occasionally until hot. If it’s gotten a bit thick, add a splash of water or vegetable broth to restore the perfect consistency. For single servings, microwaving works perfectly too—just use a microwave-safe bowl and cover to prevent splatters.
FAQs
Can I make Red Cabbage Soup without apple?
Absolutely! The apple adds a hint of sweetness and tartness, but you can omit it or replace it with a pear or a splash of extra vinegar for tang. The soup will still be deliciously vibrant.
Does this soup taste strongly of cabbage?
Not at all. Red Cabbage Soup offers a gentle, slightly sweet flavor thanks to the carrots, potatoes, and apple. The cabbage is mellow and blends harmoniously with the other vegetables, so even non-cabbage lovers are won over.
Is Red Cabbage Soup healthy?
Definitely! This recipe is packed with fiber, vitamins, antioxidants (just look at that color!), and is naturally low in calories, fat, and cholesterol. It fits beautifully into vegan and gluten-free diets.
Can I use green cabbage instead of red?
You can substitute green cabbage in a pinch, but you’ll miss out on the beautiful purple hue and the unique antioxidants found in red cabbage. The flavor will be similar, though maybe a touch milder.
What’s the best way to blend the soup?
An immersion blender is easiest, allowing you to control the texture right in the pot. If you use a standard blender, work in batches and let the soup cool slightly first to avoid splattering. Leave some chunks for a rustic feel, or blend completely for a silky finish—both are wonderful!
Final Thoughts
I hope you have as much fun making and savoring Red Cabbage Soup as I do every time it bubbles on my stove. It’s playful, nourishing, and guaranteed to spark curiosity around your table. Give this vibrant soup a try, and don’t be surprised if it becomes a new favorite—maybe even your signature dish!
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Red Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This hearty and flavorful Red Cabbage Soup is a comforting dish that is perfect for chilly days. Packed with nutritious vegetables and a hint of sweetness from apple and maple syrup, this vegan and gluten-free soup is easy to make and incredibly satisfying.
Ingredients
Vegetable Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chopped red cabbage
- 2 medium carrots, sliced
- 1 medium potato, peeled and diced
- 1 apple, peeled and chopped
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1–2 teaspoons maple syrup, optional
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add vegetables: Stir in garlic, then add red cabbage, carrots, potato, apple, caraway seeds, pepper, and salt. Cook until vegetables begin to soften.
- Simmer: Pour in vegetable broth, bring to a boil, then simmer covered for 25–30 minutes until vegetables are tender.
- Blend: Stir in apple cider vinegar and maple syrup, then blend the soup until smooth using an immersion blender or leave it slightly chunky.
- Season and serve: Adjust seasoning as needed and serve warm.
Notes
- This soup pairs well with crusty bread or vegan sour cream.
- For a spicier flavor, add red pepper flakes.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 10g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
