Red Cabbage Soup

The Moody goose at The old Priory
Church Square, Midsomer Norton, Bath BA3 2HX Call 01761 416784 Email



  • Unsalted butter
  • 1 onion, diced
  • 1 tsp caraway seeds
  • 1 apple peeled, cored and sliced
  • 250g sliced red cabbage
  • 800ml vegetable stock
  • 250ml red wine
  • 100g cranberries
  • 1 tbsp balsamic vinegar
  • 1 tbsp brown sugar


  1. Melt 50g of butter in a saucepan. Add the onion and sweat over a medium heat until softened. Add the caraway seeds, the apples and red cabbage and fry for 10 minutes. Add the stock, wine, cranberries, vinegar and sugar. Bring to the boil, reduce the heat, cover and simmer until the cabbage is tender – about 40 minutes. Season to taste, blend and sieve.
  2. Serve chilled in glasses and garnished with set yoghurt, dried cranberries and an apple ball or warmed with pancetta, yoghurt and a few toasted caraway seeds.

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