I have a white cabbage but making chutney with it didn’t sound quite right so I made soup instead… which I know can be a little boring too but with a few additions it can be turned into something rather delicious.

Add a glug of olive oil to a large frying pan over low to medium heat then add a large knob of butter. When melted add a chopped onion and sauté for 10 minutes or so that the onion has started to soften but not brown.

Throw in a finely chopped carrot or two then several crushed and chopped garlic cloves, a couple of bay leaves also. Shake the pan so that everything has a coating of oil. Cook for another few minutes then add a roughly chopped cabbage (small) and half of a peeled and cored apple (sharp) making sure that is coated in oil too.

Crush one dried red chilli and sprinkle that in together with a little turmeric and white pepper. Stir.

Now drizzle in about 200ml dry white wine, turn up the heat and cook off.

Add a tin of pulped tomatoes and a big spoonful of sweet & sour tomato chutney or other tangy chutney. Stir.

Add 500ml chicken stock and bring up to a boil then turn down the heat and simmer.

Add some pasta of choice.

Sprinkle with a little brown sugar.

Cook for 15 minutes or until everything is soft including the pasta and the liquid has reduced a little.

Drizzle with a little fresh lime or lemon juice to finish.

Sprinkle with grated parmesan and serve with crusty bread. There’s no need for salt as the cheese does that job for you.

If things start to dry out when cooking then add water to the empty tin of tomatoes and drizzle that as and when necessary.

Cabbage Soup