White cabbage and mustard soup

White cabbage and mustard soup

Total: 40 Min. | Active: 20 Min.
Nutritional value / person: 209 kcal
, Fat: 9 g
, Carbohydrate: 22 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 onion, coarsely chopped
400 g white cabbage, cut into pieces
200 g mealy potatoes, peeled, chopped
1 dl white wine
9 dl vegetable bouillon
4 tbsp coarse-grain mustard
salt and pepper to taste


1 tbsp olive oil
200 g white cabbage, cut into thin slices
2 tbsp maple syrup
100 g smoked trout filets, roughly torn
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How it's done

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Heat the oil in a pan. Sauté the onion for approx. 5 mins. Add the cabbage and potatoes, cook briefly. Pour in the wine and reduce briefly. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. until soft, puree. Stir in the mustard, season the soup.


Heat the oil in a non-stick frying pan. Fry the cabbage for approx. 2 mins., add the maple syrup, fry for approx. 3 mins. Top the soup with the cabbage and pieces of trout.


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