MEL × RIVERBEND: Red Cabbage & Onion Soup
RECIPE SPONSORED BY RIVERBEND GARDENS
Variation on a tried and true cabbage soup
I spend a lot of time telling people to "make recipes their own" and not to be afraid of swapping out an ingredient on a whim. So for this recipe, I figured I'd put my money where my mouth is and show you what a variation on one of my favorite soups.
Is the result exactly the same as the original? Of course not, the ingredients have shifted, so how could it be. However, it is no less delicious and actually has some slightly more umami undertones I was never able to attain with its predecessor.
Grab the original recipe (with green cabbage and yellow onion, here)
1 head of red cabbage
1 large red onion
2 T butter
4 C (vegetable or chicken) stock
3 T tamari
2 T apple cider vinegar
1 C sauerkraut
15 mins prep + 20 mins cook
- In a large soup pot, over medium heat, add the butter & the minced onions.
- Cook them until they begin to caramelize then deglaze with the vinegar.
- Thinly slice the cabbage, add it to the pot along with the tamari & stock.
- Cook until the cabbage is tender then serve with sauerkraut.