Purple pickled cabbage soup – Recipes – Anna Jones

Ingredients

• 500g red cabbage, finely shredded
• 2 tbsp red wine vinegar
• Butter or olive oil, for frying
• 1 large red onion, peeled and finely chopped
• 3 sticks of celery, finely chopped
• 2 apples – cox’s are my choice
• 1½ tsp caraway seeds
• 1 1/2 litres vegetable stock
• 2 tbsp balsamic vinegar
• 2 tsp honey or agave syrup
• 50g walnuts, crumbled
• 1 small bunch of dill, leaves chopped, fronds reserved for garnishing
• 4 tbsp sour cream or thick yoghurt
• Salt and black pepper