Red Cabbage Soup with Crusted Top

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I always think of Portugal when I make green cabbage soup; there you are surrounded by the incongruous sight of hundreds of cabbages growing between the vines. But red cabbage too, cooked long and gently, makes a wonderful soup.


  • 225-350 g/8-12 oz red cabbage
  • 225 g/8


Cut the cabbage in quarters, cut out any core part and slice the rest up very finely. Cut the rind off the bacon and slice into 2.5cm/1 in pieces. Peel the onions, cut in half and slice thinly.

Melt the butter in a large, heavy-based saucepan and add the dill seeds, bacon and onions. Stir over a low heat for a few minutes until the onions have softened. Then stir in the sliced cabbage a