Braised red cabbage (soup) with pineapple and turnip, and a blood orange chipotle reduction

So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.

The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.

I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.

Braised red cabbage with pineapple and turnips

Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.

Red cabbage soup with pinapple and turnips

Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.

And for the recipe, read on!

Braised red cabbage (soup) with pineapple, turnip and blood orange chipotle reduction


  • 2 oz. bacon
  • 1/2 red cabbage
  • 1 can pineapple
  • 4 turnips
  • 1 tbsp fennel seed
  • 2 dried chipotles
  • 2 blood orange
  • 1 slice bread
  • salt


  1. Dice the bacon and put it in a pot to get the fat to render. Add the fennel seed to the pot and let it toast for a few seconds.
  2. Slice the cabbage, dice the pineapple and the peeled turnips and add everything to the pot with the bacon and the fennel. Add the pineapple juice and the salt and cover the pot. Let cook for about 30 minutes, mixing and adding seasoning or water as needed.
  3. In a separate pot cook the orange juice with the chipotle peppers slit in two.
  4. For the simple version of the dish, serve the cabbage warm, dressed with the chipotle orange reduction.
  5. For the soup version, blend the braised cabbage and serve in a bowl topping it with diced bread that you soaked in the reduction and a couple of pineapples dices.

This entry was posted in Almost vegan, Almost vegetarian, Primi, Side Dish, Soup and tagged , , . Bookmark the permalink.

11 Responses to Braised red cabbage (soup) with pineapple and turnip, and a blood orange chipotle reduction

  1. sara says:

    What a fun competition…love it! Your soup looks fantastic! 🙂

  2. What a clever idea to blend it all up to make that vividly coloured soup! 😀 Good luck with the competition Pola!

  3. wow…this does look different. and fascinating…

  4. Your recipe sounds really good. I would like to try it out. I hope you did good in your competition.

  5. What a gorgeous color! It makes the eating more pleasant while you enjoy this beautiful color of soup!

  6. Gourmantine says:

    What a nice, exiting and creative challenge to do.i do like a lot the sound of the blood orange chipotle reduction.

  7. What a fun contest! Blood orange chipotle reduction looks and sounds delish!

  8. Daniela says:

    che bei colori, favolosa la tua zuppa. Un abbracccio, buon pomeriggio Daniela.

  9. Great use of ingredients. Looks like a winner to me. :0)

  10. These sound so good, Pola! If only our contest was in person so we could taste!

  11. Frank says:

    I really admire your willingness to enter into this kind of contest AND your ability to come up with something nice to eat. Getting mystery ingredients and having 40 minutes to come up with a dish and cook it sounds like some kind of punishment to me, lol!

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