Red Cabbage Soup Recipe with Blue Cheese
I kept half of the cooked cabbage aside and added it back to the pan after blending the rest of the cabbage into a silky soup. Keeps it pretty crunchy, I would recommend that! If you plan on eating the soup the day after, let both soup and the bowl of cabbage cool separately. You can combine both again right before serving when you reheat the soup.
If your cabbage soup is kind of bitter in the end, try adding a little pinch of extra salt or sugar but don’t exaggerate or you will make it worse.
Love cabbage? Then learn how to keep it longer by making pickled cabbage at home! Perfect topping for hot dogs or tacos…
A real treat for soup lovers: a silky blue cheese and red cabbage soup recipe.
- 2 lbs fresh red cabbage (900 g)
- 1 medium potato peeled and diced
- 3 medium garlic cloves chopped
- 1 small onion chopped
- 4 cups chicken or vegetable stock (960 ml)
- 2 tbsp blue cheese crumbled
- 2 tbsp unsalted butter
Add the butter to a large pan and place it over medium heat until melted. Then add the chopped garlic and onion also.
Stir fry the garlic and onion for 5 minutes. In the meantime chop the red cabbage. Add it together with the diced potato to the the pan.
Season generously with a dash of pepper and salt. Stir the vegetables well. Put a lid on the pan and cook the cabbage for 5 more minutes. Then add the chicken or vegetable stock to the pan.
Cover the pan again and heat the soup until boiling. Then turn the heat low. Simmer the cabbage for 8 minutes. The cabbage has to stay crunchy. Check regularly to see how soft it is, try not to overcook it. In the end scoop half of the red cabbage in a bowl (using a slotted spoon) when it is still crunchy.
- Cook the remaining red cabbage in the hot stock for another 5 minutes to make it softer. Then blend it well using a stick mixer (or blender) until smooth.
- Add the crunchy cooked red cabbage you kept aside back to the pan and stir well. Check the seasoning and add extra pepper or salt. Scoop the cabbage soup into large bowls. Sprinkle with the blue cheese. Serve the soup hot.
Health Benefits Of Cabbage
I hope you enjoyed this red cabbage soup recipe! How much do you know about cabbage? What are the health benefits of cabbage? Gosh, I just googling this only to get some background information about cabbage and why it is good for you… seems like it is some kind of miracle food after all! They are full of beneficial nutrients, well that’s good news! I love cabbage.
So cabbage is low in calories and carbs but is full of vitamins and antioxidants. Plus it’s good for your skin. Cabbage has even been named as a positive source that can help treat cancer in the future but they’re still working on that.
A great vegetable if you ask me. Cabbage can be prepared in many ways: baked, steamed, stir fried, stuffed, boiled, even raw in a salad or slaw. You can get creative with cabbage. I bet you can sum up quite a few classic cabbage recipes from all over the world: cabbage slaw, stuffed cabbage rolls, cabbage and ham pie, kimchi, Irish cabbage and bacon, colcannon, sauerkraut… even the Japanese okonomiyaki is made with cabbage!
I love pickled cabbage so I’m a real sucker for kimchi and any type of fermented cabbage. Because of that I always keep a tin of sauerkraut in my pantry, just in case I feel like making a French fish choucroute or a heavenly ruben sandwich for lunch! I made pickled cabbage a couple of times before, mainly because you can get a lot of recipes and meals out of just one cabbage head. Since it’s only the hubs and me here at home, I have to get creative before the cabbage goes bad.
You have probably heard of the cabbage soup diet that became popular in the fifties. And it looks like the weight loss results for this diet are phenomenal: cabbage soup for days and days on end will make the pounds fly out of the door – but the effect is not lasting. Once you go back to a normal diet, the weight will easily come back. Anyway, I haven’t tried it.
Which type of cabbage do you prefer? I used red cabbage for my red cabbage soup recipe. But I’m very fond of savoy cabbage as well: a dark green cabbage with wrinkled crunchy leaves. The cabbage family is quite extended. It’s called the cruciferous vegetables and besides cabbage it also contains broccoli, brussels sprouts, bokchoy, cauliflower, collard greens, kohlrabi, nappa cabbage, arugula, kale, watercress and very surprisingly horseradish, daikon and wasabi as well! Thanks Wikipedia! It’s never too late to learn something, right.
Even though cabbage is a very healthy vegetable, cabbage allergies do exist. Main symptoms that you have to look out for are swelling in and around the mouth, rashes, reddish skin reactions and breathing difficulties. If you have difficulties digesting cabbage, it’s possibly because you haven’t cooked it for long enough. It’s the same like when you undercook leeks or onions because the strong taste might upset your stomach and make you feel very uncomfortable. The only things you can do in this case it to cook the cabbage through and through or just avoid eating it.
In fact I went to the supermarket this morning and bought half a green cabbage head. On the menu planning this week: a scrumptious cabbage and ham pie! With the rest of the cabbage that is left I intend to prepare a simple homemade version of sauerkraut with cumin seeds and juniper berries. Pretty sure that should work. Think I will also use it to make hotdogs and the fried sausages with a gorgeous dollop of crunchy pickled cabbage. I’m all in for it.