We know that eating vegetables is a good thing for health and longevity. So many studies have proven this out and red cabbage is no exception. Try this Red Cabbage Soup and you’ll be eating one of the most highly nutritious vegetables on earth.
Red and green cabbage are both powerhouses but red cabbage beats green at the antioxidant game.
That beautiful dark purple color in red cabbage gives this vegetable its superpower. Red, purple and blue anthocyanins are in many other fruits and vegetables. Blueberries, cranberries, purple grapes, purple potatoes, red radishes, strawberries, and even black rice are just some of the foods that contain this important micronutrient.
The Benefits of Red Cabbage
The benefits are nothing to sneeze about. Anthocyanins are water-soluble and a type of flavonoid only found in plants. They’re not only anti-inflammatory, antimicrobial, anti-carcinogenic, but also foster eye health, protect neurons, prevent LDL oxidation, improve capillary stability, support collagen, and increase intercellular levels of vitamin C.
So, try red cabbage in your daily recipes. It lasts a long time in your refrigerator and is great tossed in salads, added to tacos or burritos, steamed or sauteed for a side dish, or even used in smoothies.
Other Delicious Soups
- Roasted Tomato Pepper Bisque
- Vegan Corn Chowder
- Instant Pot White Bean Soup
- Vegetable Soup with Ravioli
- Mulligatawny Soup
I originally wanted to make a sautee German red cabbage recipe. You know, the one that’s a bit sweet and sour and sauteed on the stove until soft. I used my Instant to speed things up and made it with apple sauce and apple cider vinegar for the touch of sweet and sour that’s iconic in this recipe.
However, it was just too much cabbage for my husband and me so I took a portion of the finished cabbage and made this Red Cabbage Soup. You’ll want to start from scratch. It’s made with onion, carrots, and potatoes but I like to serve with the addition of a few beans and brown rice both of which I usually have one hand most weeks. It makes a very hearty and filling meal. Oh, and a dollop of vegan yogurt is a perfect topper.
I’d love to hear your feedback for this Red Cabbage Soup recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Red Cabbage Soup with Caraway Seeds
- 1 cup onion diced, about 1/2 large onion
- 3 large carrots peeled and chopped
- 2 medium potatoes peeled and chopped (any kind)
- 6 cups red cabbage sliced thinly
- 1 (15-oz.) can diced tomatoes undrained (or fire roasted diced tomatoes)
- 1 large apple unpeeled, cored and chopped
- 2 quarts low-sodium vegetable broth (store-bought or homemade)
- 2 tbsp date sugar (optional, more or less to taste)
- 1/4 cup apple cider vinegar
- 1 tsp caraway seeds
- salt and black pepper to taste
- 6 tbsp vegan yogurt
- 1 1/2 cups cooked brown rice
- 1 1/2 cups cooked beans (any kind)
- Add 1/4 cup water or vegetable broth and onion to a large soup pot over medium-high heat. Cook onions for about 10 minutes.
- Add carrots and potatoes and cook for 3 minutes.
- Add shredded cabbage, diced tomatoes, apple, vegetable broth, date sugar, vinegar, and caraway seeds, and turn the heat down to medium-low.
- Simmer the soup for 45 minutes or until the cabbage, carrots, and potato are tender. Season with salt and pepper before serving, if needed.
- Top each bowl of soup with a tablespoon of vegan yogurt and the addition of beans or brown rice, if desired.