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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Cream of red cabbage soup

 
One serving costs about $1.38

$1.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:39%

Spoonacular Score: 39%

 

Cream of red cabbage soup might be just the soup you are searching for. For $1.38 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 188 calories, 3g of protein, and 7g of fat. 1 person has tried and liked this recipe. If you have cream, a ground nutmeg, water, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. Similar recipes include Spiralized Red Cabbage Kohlrabi Slaw with Cilantro Vinaigrette, Cream of Cabbage Soup, and Clean Eating Carrot & Ginger Red Lentil Soup.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
1 pinch
1 pinch cloves ground
cloves ground
0.5 tsps
0.5 tsps cumin
cumin
1 clove
1 clove garlic
garlic
1 pinch
1 pinch ground cinnamon
ground cinnamon
1 pinch
1 pinch ground nutmeg
ground nutmeg
1
1  ice cube
ice cube
2
2  onions
onions
1.1 lb
1.1 lb red cabbage
red cabbage
250 ml
250 ml red wine
red wine
some
some salt and pepper
salt and pepper
4 tsps
4 tsps sour cream
sour cream
1 Tbsp
1 Tbsp sugar
sugar
500 ml
500 ml water
water
1 Tbsp
1 Tbsp wine vinegar
wine vinegar
2 Tbsps butter
2 Tbsps
butter
1 pinch cloves ground
1 pinch
cloves ground
0.5 tsps cumin
0.5 tsps
cumin
1 clove garlic
1 clove
garlic
1 pinch ground cinnamon
1 pinch
ground cinnamon
1 pinch ground nutmeg
1 pinch
ground nutmeg
1  ice cube
1
ice cube
2  onions
2
onions
1.1 lb red cabbage
1.1 lb
red cabbage
250 ml red wine
250 ml
red wine
some salt and pepper
some
salt and pepper
4 tsps sour cream
4 tsps
sour cream
1 Tbsp sugar
1 Tbsp
sugar
500 ml water
500 ml
water
1 Tbsp wine vinegar
1 Tbsp
wine vinegar

Equipment

blender
blender
whisk
whisk
frying pan
frying pan
pot
pot
blender
blender
whisk
whisk
frying pan
frying pan
pot
pot


Instructions

  1. Chop cabbage in a mixer (blender).
  2. Saut onions and garlic in butter in a soup pan (or pot).
  3. Add cabbage, simmer briefly.
  4. Add 250ml of water together with the crumbled soup cube, bring to a boil.
  5. Reduce flame and cook over low heat for 20 minutes.
  6. Add the rest of the water with wine, vinegar, sugar and spices. Stir.
  7. Cook over low heat, half-covered, about 10 minutes.
  8. Cool the soup slightly, then mix in a blender until smooth and creamy.
  9. Whisk in sour cream just before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.38
Ingredient
2 tablespoons butter
1 pinch cloves ground
½ teaspoons cumin
1 clove garlic
1 pinch ground nutmeg
2 onions
500 grams red cabbage
250 milliliters red wine
4 teaspoons sour cream
1 tablespoon sugar
1 tablespoon wine vinegar
Price
$0.24
$0.02
$0.07
$0.07
$0.07
$0.48
$1.10
$3.26
$0.11
$0.02
$0.08
$5.51

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To prevent curdling, take sour cream of the fridge well in advance and only add it to hot soups or sauces once it has reached room temperature and once the soup/sauce has cooled down a bit.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
187 Calories
2g Protein
6g Total Fat
19g Carbs
7% Health Score
Limit These
Calories
187
9%

Fat
6g
11%

  Saturated Fat
4g
26%

Carbohydrates
19g
7%

  Sugar
10g
12%

Cholesterol
17mg
6%

Sodium
292mg
13%

Alcohol
6g
37%

Get Enough Of These
Protein
2g
5%

Vitamin C
75mg
92%

Vitamin K
48µg
47%

Vitamin A
1600IU
32%

Manganese
0.51mg
26%

Vitamin B6
0.38mg
19%

Fiber
3g
15%

Potassium
481mg
14%

Magnesium
36mg
9%

Iron
1mg
9%

Calcium
89mg
9%

Folate
34µg
9%

Vitamin B2
0.13mg
8%

Phosphorus
77mg
8%

Vitamin B1
0.11mg
8%

Copper
0.08mg
4%

Vitamin B3
0.75mg
4%

Zinc
0.52mg
3%

Vitamin B5
0.3mg
3%

Vitamin E
0.34mg
2%

Selenium
1µg
2%

covered percent of daily need

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