4 Serves
48 Mins
Using a blender, pulse the green cabbage until finely chopped.
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Vitamin E
0 mg / 15 mgVitamin K
46 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
158 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a large pot, melt the butter over medium heat and sauté the chopped onion and garlic until translucent.
Add the chopped cabbage to the pot and simmer briefly. Pour in 250ml of water and add the crumbled soup cube, bringing the mixture to a boil.
Reduce the heat to low and cook for 20 minutes. Stir in the remaining water, wine, vinegar, sugar, and spice blend.
Cover the pot halfway and continue to cook over low heat for an additional 10 minutes.
Allow the soup to cool slightly, then transfer to a blender and process until completely smooth and creamy.
Return the soup to the pot and whisk in the sour cream just before serving.
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