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red cabbage soup recipe

Red Cabbage Soup with Ricotta Salata and Nuts

Silvana Nava
Red Cabbage Soup with Ricotta Salata and Nuts is a wholesome and flavorful vegetarian recipe that’s perfect for cold autumn evenings.
This creamy and colorful dish can be garnished in many ways to suit your taste. I topped it with crumbled ricotta salata, pine nuts, slivered almonds, and pistachio granola for extra crunch and flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 4
Calories 393 kcal

Ingredients
  

  • 800 g red cabbage - 1.7 pounds
  • 1 white onion
  • 500 ml water - 2 cups
  • 2 tablespoons cream - Italian cooking cream Panna da Cucina
  • 3 tablespoons olive oil - extra-virgin
  • salt - to taste
  • 150 g ricotta salata - 5 oz
  • 30 g pine nuts - 2 tablespoons
  • 30 g pistachios - 2 tablespoons, chopped
  • 30 g sliced almonds - 2 tablespoons

Instructions
 

  • Remove the outer leaves of the red cabbage, especially if they feel tough or leathery. Cut the cabbage in half, then slice each half into thin strips. Place the strips in a large bowl, rinse them thoroughly under running water, and drain well. Set the cleaned cabbage aside for later.
  • Next, prepare the soffritto. On a cutting board, slice the onion thinly. Heat the extra-virgin olive oil in a deep, nonstick pan over medium heat. Once the oil is warm, add the sliced onion. Sauté the onion for 2-3 minutes, stirring frequently to prevent it from sticking or burning.
  • Add the cabbage to the pan with the sautéed onion. Stir well to combine, allowing the cabbage to mix evenly with the onion. Sauté everything together for another minute, letting the flavors meld.
  • Sprinkle a little salt over the vegetables, then pour in the water.
  • Cover the pan with a lid and reduce the heat to low. Let it cook for about 40 minutes, stirring occasionally, until the cabbage becomes very soft and tender.
  • Once the cabbage is fully cooked, stir in two tablespoons of Italian cooking cream (panna da cucina). This step gives the soup a smoother texture and a delicate, creamy flavor.
  • Using an immersion blender, carefully blend the mixture directly in the pot. Continue blending until you achieve a thick cream.
    TIP: For an even smoother consistency, you can pass the puréed cabbage through a fine sieve, using a spatula to press it through.
  • While the soup is still hot, pour it into individual serving bowls. The warmth and vibrant color will make the dish look especially inviting.
  • Finish by topping each serving with crumbled ricotta salata cheese (use a fork to break the ricotta into small pieces beforehand). Sprinkle the soup with a mix of dried fruits like pine nuts, chopped pistachios, and slivered almonds for added crunch and flavor.

Nutrition

Serving: 100gCalories: 393kcalCarbohydrates: 23gProtein: 12gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 28mgSodium: 95mgPotassium: 749mgFiber: 7gSugar: 10gVitamin A: 2543IUVitamin C: 117mgCalcium: 212mgIron: 3mg
Keyword red cabbage soup
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