Red cabbage soup with cream cheese baguettes

Total time: 1hr 10m
Preparation Time: 70m

For 4 people

Nutritional Information

Contains 321 Kcal, 8g Protein, 31g Carbohydrates, 16g Fat


  • 1 pears
  • 500 g red cabbage
  • 1 red onions
  • 1 tbsp rapeseed oil
  • 1 dl red wine
  • 9 dl vegetable bouillon
  • 2 tbsp apple vinegar
  • 3 juniper berries, crushed
  • salt and pepper to taste
  • Cream cheese baguettes:
  • 100 g double cream cheese (e.g. Philadelphia)
  • salt and pepper to taste
  • 30 g walnut kernels
  • 100 g baguettes

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  • Chop the onion, finely slice the red cabbage and pear. Heat the oil in a large pan, sauté the onion. Add the red cabbage and pear, cook for about another 5 mins.
  • Pour in the wine and reduce completely. Add the stock, vinegar and juniper berries, bring to the boil, cover and simmer on a low heat for approx. 50 mins. Puree the soup, season.
  • Cream cheese baguettes:

    Roughly chop the walnuts, combine with the cream cheese, season. Cut the baguette into thin slices, lightly toast. Spread the cream cheese on top, serve with the soup.
  • Tip:

    Replace the walnuts with hazelnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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