Red cabbage puree recipe
Creamy, sweet, and tangy red cabbage puree — the elegant, colorful side dish you didn’t know you needed. Easy, impressive, and absolutely delicious.
Equipment
- Medium saucepan or pot
- Blender or immersion (stick) blender
Ingredients
- 1 small red cabbage approx. 300–350g, shredded
- 1 medium apple red or green, peeled and diced
- 1 small red onion chopped
- 2 garlic cloves minced
- 2 tbsp olive oil or butter or a mix
- 1 tbsp balsamic or apple cider vinegar
- ½ tsp ground cumin or caraway seeds optional
- ½ cup vegetable or chicken stock
- Salt & pepper to taste
- 1 –2 tbsp cream crème fraîche, or coconut cream (optional)
Instructions
- Sauté aromatics: In a medium saucepan, heat oil or butter. Add onion and garlic; cook until soft and fragrant.
- Add cabbage & apple: Stir in shredded cabbage and apple. Cook for 5–6 minutes until slightly softened.
- Deglaze & simmer: Add vinegar, cumin/caraway (if using), and stock. Cover and simmer on low heat for 20 minutes until everything is tender.
- Blend: Transfer to a blender or use an immersion blender. Add cream (if using) and blend until silky smooth. You can pass through strainer for more finer if you find it little lumpy.
- Taste & season: Add salt and pepper as needed. Serve warm as a side, sauce, or base.
Notes
- Make it vegan: Use olive oil + coconut cream or cashew cream instead of dairy.
- Want it spicy? Add chili flakes or a dash of harissa.
- Extra tang: Stir in lemon juice or sauerkraut brine at the end.
- Smoky twist: Add smoked paprika or roasted beet for depth.
- Fridge: Store in an airtight container for 4–5 days.
- Freezer: Freeze in portions for up to 1 month. Reheat gently and stir before serving.
Nutrition
Calories: 110kcal