Tasty Tuesday … German Purple Cabbage Soup

Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

As I have mentioned in a past post, my sister gave me a fabulous vegetarian German cookbook for Christmas. It’s always difficult to decide which recipe to try, since just about all of them look and sound incredibly delicious! If you speak German, and you are looking for some new recipes, I highly recommend this book! Everything I’ve made from it so far has turned out yummy!!

During the winter season, the assortment of fresh local vegetables can be slim. Fortunately, cruciferous vegetables like cabbage, kale, broccoli and cauliflower are at their best. So when I spotted this recipe using purple cabbage, I was intrigued. I always have some in the veggie drawer, but use it mainly in salads. I did make a couple of changes to make the soup vegan. The recipe is quite simple, and uses only a handful of ingredients. Be sure to make the chopped, dried cranberry-poppyseed topping. It adds a tangy-sweet flavor and crunch. The recipe also calls for a splash of Cassis, a sweet, dark red liqueur made from black currants. I didn’t have any, but will try it next time I make this soup, as it would add a whole other dimension to this beautiful delicate purplish soup!
Either way, you can’t go wrong!


Here is the recipe:

  • 1 large onion, peeled and chopped
  • 1 1/2 to 2 pounds of red cabbage, cored and coarsely chopped
  • 4 medium russet potatoes, peeled and cubed
  • a little olive oil
  • 1/2 cup white wine or apple juice
  • 5 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • sea salt
  • freshly ground pepper
  • 2 tablespoons poppy seeds
  • 2 tablespoons finely chopped dried cranberries

Heat a little olive oil in a heavy bottomed soup pot over medium high heat.
Add the chopped onion and sauté until golden and soft.
Next add the chopped potatoes and cook for a couple of minutes.
Then add the red cabbage and cook until it starts to wilt.
Raise the heat a little and pour in the white wine.
Stir and sauté the vegetables until the liquid has evaporated.
Add the vegetable broth and coconut milk to the pot, stir and bring to a gentle boil.
Turn down the heat and simmer the soup for about 45 minutes.
While the soup simmers, chop the cranberries and combine them with the poppy seeds.
Purée the soup with an immersion  or regular blender.
Be careful, it can splash and burn you!
Adjust the seasoning to your liking with a little salt and a few grinds of pepper.
Dish the soup into individual bowls and sprinkle with the poppyseed-cranberry mixture.
Enjoy with some crusty bread and a salad.


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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

16 thoughts on “Tasty Tuesday … German Purple Cabbage Soup”

  1. That looks really good. I eat a lot of raw red cabbage and like the pickled red cabbage but have never thought of it in a soup. The crusty bread sounds appealing as well. 🙂 It’s so pretty.

    Liked by 1 person

    • Same here! We used is eat braised red cabbage when I was growing up. I like it raw as well, but was surprised at how delicate this vegetable tasted in this soup. You could probably make it without potatoes, but I’d use less broth. I do believe you would like it. Have a great day Marlene! 😀

      Liked by 1 person

  2. Oh my goodness! The color alone on the soup looks lovely … we eat lots of cabbage. It’s one of Lonny’s faves, so will need to give this a go. Thanks for sharing German recipes. It’s a genre I’m not really familiar with.

    Liked by 1 person

    • German cuisine, especially vegetarian food, has come a long way. This cookbook really showcases simple ingredients in a completely new way. I would have never thought of this type of soup. I will be making other dishes from this wonderful book!

      Liked by 1 person

      • I live in a small town of India where red cabbage isn’t available… Although it is available in the metro cities but not here… Got to wait till they become available or I travel there.. .

        Green cabbage would be fine too right? Maybe I can add in some beet for color instead of false color? that should do

        Liked by 1 person

      • I ll try that. 🙂

        Sure do come 🙂 You would love the food too but just a bit more spicy ;D I want to visit Germany too but I don’t know the language… You are not from Germany, are you?

        Liked by 1 person

      • I did grow up in Germany, but have lived most of my adult life in the US. You don’t need to speak German to visit there. Most Europeans speak several languages, including Engliish.
        As far as food is concerned, South Indian cuisine is my absolute favorite! 🌶

        Liked by 1 person

  3. Z.D. McGee says:

    You always do such a fine job in your documentation of the process of your creations!


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