Red cabbage soup à la Gabi

Ingredients for 4 servings:

• 1 small head of red cabbage
• 2 tsp salt
• 1 tsp sugar
• 2 oranges, juice
• 100 g cranberries
• 2 tbsp Balsamic vinegar, dark
• olive oil
• 3 shallots, cut into strips
• 2 apples (Boskoop), peeled, pitted, cut into wedges
• 100 ml red wine
• 100 ml orange juice
• 1 liter vegetable broth
• 4 tbsp sour cream

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 10 minutes

Toss the red cabbage with salt and sugar. Mix in the orange juice, cranberries, and balsamic vinegar, and marinate everything in a tightly sealed container for 1 day. Heat the olive oil in a large pot and sauté the shallots. Add the red cabbage and apples, pour in the red wine, orange juice, and vegetable stock, and bring to a boil. Cover and simmer over medium heat for 30 minutes, then puree with an immersion blender and season to taste. Serve in soup bowls with a dollop of sour cream.