Red Cabbage Soup

5 from 1 vote

This Red Cabbage Soup is a must-try dinner. It’s warm, comforting, and incredibly flavorful. I’ve made this soup many times and it’s one of my all-time favorite recipes with purple cabbage.

Prep Time10

Cook Time30

Total Time40

Servings: -8 servings

Calories: 158kcal

Author: Karin and Ken

Ingredients

2 tablespoon extra virgin olive oil
1 cup carrots chopped
1 cup celery chopped
1 sweet onion about 1 ½ cups, chopped
2 teaspoon salt divided
½ teaspoon ground black pepper divided
4 garlic cloves minced
1 head red cabbage about 2 lbs - chopped
6 cups vegetable broth or stock
1 russet potato peeled and chopped (about 1 ½ cups)
2 tablespoon red wine vinegar
1 Fresh Parsley for garnish

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Instructions

In a large dutch oven, heat oil over medium high heat.
Add the carrots, celery and sweet onion to the dutch oven and cook for 5 minutes or until tender.
Add 1 teaspoon of the salt, ¼ of the pepper and all 4 garlic cloves and cook for 1 additional minute, until fragrant.
Add the chopped cabbage to the skillet and cook for about 5 minutes, stirring often.
Carefully pour the broth over the cabbage and add the potato, stirring once to make sure everything is covered.
Bring to a simmer. Cover and cook for 20-30 minutes or until all the vegetables are tender.
Remove from heat, add the red wine vinegar, remaining salt and pepper and stir until well incorporated. Taste and adjust salt and pepper to your preference.
Top with fresh parsley for garnish and serve.

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Notes

Use fresh cabbage: Ensure that the cabbage you use is firm. If it is soft, it is likely beginning to go bad.

Simmer gently: Don’t let the soup come to a boil because the veggies will become overcooked and mushy.

Add vinegar when reheating: To liven up the leftovers, add another small splash of the red wine vinegar after the soup is reheated.

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