Red Cabbage Soup with Caramelized Dumplings

For the red cabbage soup with caramelized dumplings, first finely chop the shallots for the soup and sauté them in the coconut fat together with the cored apple and the finely chopped red cabbage. Add sugar and when caramelized, deglaze with red wine and orange juice.

After the red wine is reduced by two-thirds, add vegetable stock and bring to a boil briefly.

Add the remaining ingredients and simmer gently over low heat for another 20 minutes. Remove the cinnamon flowers (stick), blend the soup and strain through a sieve.

Add more salt and pepper according to taste. Just before serving, refine the soup with a few drops of apple balsamic.

For the dumplings, boil the potatoes until soft, strain and season. Knead the cooled mass with semolina, liquid butter and yolk. Add flour to the mixture. Form dumplings and boil in salted water.

Lightly caramelize sugar in a pan over medium heat – add butter and fry the dumplings in it. Deglaze with apple cider vinegar and roll in parsley.

Serve red cabbage soup with caramelized dumplings.

Preparation Tip:

The recipe for red cabbage soup with caramelized dumplings is part of the vegetarian Christmas menu by toque chef Paul Ivic.

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