Red Cabbage Soup

Ingredients

• 500 g small red cabbage (1 small head)
• 1 onion
• 1 apple
• 2 tbsp olive oil
• 1 tsp Honey
• 3 tbsp red wine vinegar
• 100 ml cloudy apple juice
• 700 ml vegetable broth
• a pinch ground cloves
• 1 star anise
• a pinch cinnamon
• Salt
• Pepper
• 50 g parmesan cheese (30% fat, 1 piece)
• 2 sprigs marjoram
• 20 g heavy cream (4 tsp)

Instructions

1. 1.

   Wash the cabbage, dry it with a towel, trim and cut into quarters removing the core. Slice the cabbage into fine strips. Peel and chop the onion. Wash, pat dry, peel, core, and dice the apple finely.

2. 2.

   Heat oil in a pot. Sauté the cabbage with onion and apple cubes over medium heat for 3 minutes. Drizzle with honey and caramelize for 5 minutes.

3. 3.

   Add vinegar, apple juice, broth, and spices; simmer the cabbage for 30–35 minutes.

4. 4.

   Remove the star anise and puree the soup with an immersion blender until smooth. Grate or roughly shred the parmesan. Wash, dry, and chop the marjoram leaves. Season with salt, pepper, and marjoram to taste.

5. 5.

   Serve the soup in bowls, add a teaspoon of cream to each, and garnish with parmesan.

6. 6.