Summary

Ingredients

• 1 red cabbage
• 4 clove (s) garlic
• 2 onions)
• 1 liter vegetable broth, self-cooked or instant
• 1 dash balsamic vinegar
• 1 shot red wine
• 1 tablespoon sugar, or a dash sweetener
• sour cream

Print Recipe Pin Recipe

Instructions

1. Peel the garlic cloves and onions and cut into large cubes. Sauté in a saucepan with a little fat or oil.
2. Halve the red cabbage, cut the stalk out in the middle and remove the outer leaves if they are no longer nice. Then cut the red cabbage into thin strips or pieces, add them to the saucepan and sauté briefly. Pour in the vegetable stock (do not cover the red cabbage completely) and simmer with a dash of balsamic vinegar and a little more red wine for about 30 minutes until the cabbage is soft.
3. Add a tablespoon of sugar or a few dashes of liquid sweetener as you like (I like the sweet taste in food). Then puree the soup and season with red wine if necessary.
4. Serve with a dollop of sour cream.