The berries on my overgrown holly bush sparkle against the snow, bringing in an intense red color as relief on cold grey days. Wanting some good cheer and festivity for the holidays, I looked to color to inspire and warm up this year’s traditional dishes.
My regular green cabbage soup is a hardy winter soup. Made with earthy turnip and drippings from bacon fat, the soup is both filling and rich. On the other hand, a soup made with red cabbage and tomatoes is much lighter. The cabbage picks up both the color and tartness of tomatoes, and lends the season’s ruby-red jewel tones to the soup.
Red Cabbage Soup
Red cabbage – 1
Oil – 3 tbsp
Onion – 1, roughly chopped
Garlic cloves – 8-10, roughly chopped
Chicken stock – 8-10 cups (enough to cover cabbage)
San Marzano (or any good quality) tomatoes – 28oz can
Salt and Pepper – to taste
Sour cream – ½ cup (optional)
- Remove the outer old or tired looking leaves from the cabbage. Cut the base, and with a sharp knife pull apart the leaves. Remove the hard spine on the older leaves. Chop roughly. Wash the leaves and keep aside.
- Heat a large pan with oil.
- Add the onions and garlic. Sauté until the onions are translucent.
- Add the cabbage and sauté them with the onions and garlic.
- Add the chicken stock and bring to a boil.
- Add the tomatoes. Cook for 40 minutes.
- Cool and blend in a blender or food processor which gives the soup thick consistency.
- Decorate with a small dollop of sour cream, if desired.
Enjoy the holidays. Wishing you a Happy New Year!
I look forward to your comments and suggestions in 2017.