Red Cabbage Velouté

The red cabbage velouté is a comforting and nutritious dish, perfect for cold days. Here is an Italian version of this recipe.

Ingredients

• 1 medium-sized red cabbage
• 1 large potato
• 1 onion
• 1 clove of garlic
• 500 ml of vegetable or meat broth
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Croutons (to serve)

Preparation

1. Start by cleaning the red cabbage, removing the outer leaves and the tough core, then slice it into thin strips.
2. Peel the potato and cut it into cubes.
3. Peel the onion and garlic clove, and finely chop them.
4. In a large pot, heat a drizzle of extra virgin olive oil and sauté the onion and garlic until they are golden.
5. Add the red cabbage and potatoes, and sauté everything for a few minutes.
6. Pour the broth into the pot enough to completely cover the cabbage and potatoes.
7. Bring to a boil, then reduce the heat and allow to simmer for about 30 minutes, until the cabbage and potatoes are softened.
8. With an immersion blender, blend the soup directly in the pot until it reaches a velvety and creamy consistency.
9. Adjust the salt and pepper to taste.
10. Serve the red cabbage velouté hot, with a drizzle of extra virgin olive oil, a sprinkling of grated Parmesan cheese if desired, and accompanied by croutons.

Curiosity

In Italy, veloutés are creamy soups that are often prepared without the use of cream, instead using potatoes or other natural thickeners to achieve the right consistency. Red cabbage is rich in antioxidants and vitamins, making this velouté not only a tasty dish but also very healthy.

Enjoy your meal!