Can you substitute red cabbage for green cabbage?

Red cabbage (also known as purple cabbage) can be swapped for green cabbage in most recipes, though note that when cooked red cabbage will release its color, turning the cooking liquid purplish-red.

Is red cabbage healthy?

Yes, red cabbage is high in Vitamin C and Vitamin K.

What's the best way to preserve the color of red cabbage?

Cooking red cabbage will inevitably alter the color of the brassica, but you can add vinegar to help seal vibrant purplish red color. Add the vinegar after cooking to get the most impact.

Hearty Red Cabbage Soup - The Real Recipes

Name: Hearty Red Cabbage Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tbsp. olive oil; 2 medium carrots, chopped (about 1 cup); 2-3 celery stalks, chopped (about 1 cup); 1 medium leek, rinsed well and sliced (about 1 1/2 cups); 3 garlic cloves, minced; 1 tsp. table salt, divided; 1/2 tsp. black pepper, divided; 1 medium (2 lbs.) red cabbage, core removed and cut into 1-inch pieces; 1 medium Yukon gold potato, peeled and diced; 6 cups vegetable broth; 1-2 Tbsp. red wine vinegar, more as desired; fresh parsley and dill, chopped, for serving; Sour cream or plant-based yogurt, for serving

Description

This simple, yet healthy and delicious Hearty Red Cabbage Soup is perfect anytime you need a filling and hot weeknight dinner. With just a handful of fresh ingredients, this recipe comes together in about 45 minutes and is vegan and gluten-free.

Ingredients

Units Scale

2 Tbsp. olive oil
2 medium carrots, chopped (about 1 cup)
2–3 celery stalks, chopped (about 1 cup)
1 medium leek, rinsed well and sliced (about 1 1/2 cups)
3 garlic cloves, minced
1 tsp. table salt, divided
1/2 tsp. black pepper, divided
1 medium (2 lbs.) red cabbage, core removed and cut into 1-inch pieces
1 medium Yukon gold potato, peeled and diced
6 cups vegetable broth
1–2 Tbsp. red wine vinegar, more as desired
fresh parsley and dill, chopped, for serving
Sour cream or plant-based yogurt, for serving

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Instructions

Heat oil in a large Dutch oven or heavy-bottom pot over medium heat. Add carrots, celery and leeks and cook until almost tender, about 5 minutes. Stir in garlic and sprinkle with 1/2 teaspoon salt and the black pepper. Cook until fragrant, about 1 minute. Add cabbage and stir well. Cook until stating to wilt, about 5 minutes.
Add potato and vegetable broth and bring to a boil. Reduce heat to maintain a low simmer and cook, covered, until the cabbage and potatoes are tender, 25-30 minutes. Remove from heat and stir in vinegar and remaining 1/2 teaspoon salt. Serve garnished with fresh herbs and add more vinegar, if desired. Add a dollop of sour cream or plant-based yogurt, if desired.

Notes

Adding vinegar at the end of cooking will help seal in the reddish color of the soup.
Store leftover soup in an airtight container for up to 5 days or freeze for up to 3 months.
Reheat leftover by bringing soup to a boil and simmer for at least 1 minute. Add another splash of vinegar after reheating.
You can keep this recipe vegan by serving with a plant-based yogurt.
Add plant-based protein like a can of white beans (drained and rinsed), chopped firm (or extra-firm) tofu or even 1/2 cup of lentils.
Serve with crusty bread.
You can also swap out the herbs for chives and scallions, if desired.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups
Method: Simmering
Cuisine: American