Sweet and sour cabbage soup with honey

| Sunday, 27 September 2009


  • 1 small potato

  • 250ml/9fl oz hot vegetable stock

  • ½ green cabbage, shredded

  • 1 glass white wine

  • ½ teaspoon cumin seeds

  • White wine vinegar

  • 1 teaspoon runny honey


  1. Shred the cabbage using a mandoline, a food processor, or a cheese slice.

  2. Peel and chop the potato into small dice.

  3. Put the chopped potato and the vegetable stock into a large saucepan, bring to a fast rolling boil  turn down the heat and allow to simmer for 3-5 minutes.

  4. Add the cabbage and white wine to the pan — simmer for 3-5 minutes.

  5. Add the cumin seeds and white wine vinegar — simmer for another 6-7 minutes. The cabbage should be tender but still slightly crisp.

  6. Pour the soup into a serving bowl and drizzle with the honey over it.

  7. Enjoy.