Summary

Ingredients

• 1 tablespoon oil
• 1 shallot (s), finely diced
• 1 clove (s) garlic, chopped
• 600 g red cabbae, sliced
• 600 ml vegetable stock
• 1 apple, grated
• 1 bay leaf
• 4 tablespoon herb vinegar
• 2 tablespoon balsamic vinegar
• 125 ml rose wine
• 150 g crème fraîche
• cinnamon
• cumin
• anise
• cardamom
• ginger
• salt and pepper

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Instructions

1. Sweat the clove of garlic and shallot in hot oil. Add the red cabbage and let it sauté briefly. Top up with the broth and cook for about 15 minutes. Add the bay leaf, apple, vinegar and wine. Cook the soup for another 15 minutes. Add the crème fraîche, bring to the boil briefly and season with the spices to taste. Remove the bay leaf and purée finely with the hand blender.