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How to make soup from leftover veg and cook with red cabbage

10 January 2020

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I AM not sure whether this comes under the heading of “using up Christmas leftovers” or “Veganu­ary”, but, either way, a new soup never comes amiss.
 

1 large onion, diced
2 large sticks of celery, sliced
1-2 large cloves garlic, peeled and sliced
1 tablespoon butter (if you are not vegan)
1 tablespoon rapeseed oil (or 2 if you are not using butter)
1 teaspoon mixed spice
2 medium-sized parsnips, peeled and diced
2 medium-sized cooking apples, peeled, cored, and sliced roughly
1 cup of cooked chestnuts, peeled
568-850 ml (1-1½ pt) vegetable stock
freshly ground black pepper and salt
 

Fry the onion, celery, and garlic in the oil (with or without butter) until they are tender and translucent, and then add the mixed spice to warm for a minute or two. Add the pars­nips, ap­­­­ples, and chestnuts to the pan, and add enough vegetable stock to cover. Cover and simmer until the parsnips are tender. Liquidise and season.

Red cabbage keeps well. It’s good at lunchtime as a coleslaw to com­plement a bowl of soup, or braised at supper time. A beautiful cole­slaw uses oranges for flavour and to help keep in the cabbage colour. Cut the cabbage very finely and have the dressing ready to toss the sliced cabbage into straight away.
 

freshly squeezed juice of an orange
freshly squeezed juice of an lemon
1 tablespoon olive oil
freshly ground black pepper and salt
one quarter of red cabbage
two medium-sized carrots, peeled and finely grated
1 or 2 dessert apples, cored and chopped
walnuts and raisins (optional)
a handful of fresh parsley, chopped
 

Put the citrus juices into a salad bowl with the oil and seasoning and mix well. Add the cabbage, carrot, and apple, and stir well. Add the nuts and raisins if you wish, and the parsley.

Try brais­ing your red cabbage. This goes well with any pork dish.
 

half a red cabbage, shredded
4 or 5 red plums, stoned and sliced
2 tablespoons sugar-free redcurrant jelly
2 tablespoons cider vinegar
2 tablespoons butter
freshly ground black pepper and salt
 

Put the cabbage and plums into a casserole dish with a lid, and stir in the redcurrant jelly and vinegar. Dot with butter and season. Cover and let it cook for a couple of hours till you have a delicious, dark-purple mess to accompany meat or a nut roast.

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