Winter red cabbage & apple soup from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 20) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute agave syrup for honey, and soured cream or Greek yoghurt for oat crème fraîche.

  • Clog on January 12, 2025

    A huge quantity. Interesting mix of sweet & sour. Needed more effort than expected to be properly blended.

  • CourtneyT on January 28, 2024

    The second time around I cut the recipe in half and served as a starter for four people. Gorgeous colours and flavours! We served it before a venison main and it was perfect.

  • snackbaby on December 09, 2023

    I quite like this soup, but I think it's nicest in small doses (as a starter before the main) than as a full meal.

  • Apollonia on December 07, 2022

    I was pleased to see I had the ingredients for this so made it before reading the notes. Wish I had--- really did not enjoy this. Weirdly sweet and off textured (certainly the immersion blender was no match for the cabbage). Won't repeat and probably won't finish, which is rare for us.

  • anothersarah on October 24, 2022

    This is more interesting than good but it was fun to try.

  • Mayandbill on January 05, 2022

    Very unusual soup, what with the caraway and some sharpness from the 2 vinegars. Nice enough, but will only make occasionally.

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