Updated: Jan 21
From Anna Jones book One Pot Pan Planet I tried this soup because I had half a red cabbage lurking in my fridge and no fresh ideas of what to do with it. And I freely admit that I had low expectations for it as I am not a fan of caraway seeds and thought that pickling the cabbage first was a strange way to start.
Well I was so wrong.
The soup is satisfying and super tasty, and as usual Anna Jones has come up with a winner.
I have adjusted it a little as I thought that her recipe for 500g cabbage and 1.5 litres of stock was going to be way too thin. As it is the soup will still feed 6 people so I wonder if hers was an error.
500g red cabbage
2 tablespoons red wine vinegar
25g olive oil
1 large red onion
3 sticks celery
1 teaspoon caraway seeds
2-3 apples depending on size, peeled and cored and chopped into chunks
750g water plus a stock cube, chicken or vegetable as you wish
1 tablespoon balsamic vinegar
50g walnuts in pieces
a small handful of dried apples pieces if you have them
Creme fraiche to serve
1. Shred the cabbage finely by hand and massage well in large mixing bowl with a couple of pinches of salt and the red wine vinegar. Set aside while you do the next steps
2. In the Thermomix chop the onion and celery with the olive oil, 3 seconds speed 5. Scrape down the sides and cook 8 minutes 100° speed 1.
3. Add the caraway seeds and cook for a further minute.
4. Now add the apples and 3/4 of the red cabbage, cook 5 minutes 100° speed 1.5
5. Now add the 750mls stock ( I like Knorr organic stock pots), add the balsamic, honey and a little salt and pepper. Cook 30 minutes 98° speed 1.5.
6. Meanwhile in a frying pan add a dash of olive oil, the remaining cabbage, the walnut pieces and the dried apple if you have it. Toss and cook on a medium heat until you can see that it is browning nicely, this will give a a satisfying flavour.
7. When the soup is done blitz it for 1 minutes speed 10 and taste for seasoning.
Serve the soup with a good swirl of creme fraiche and the cabbage walnut topping.