Clear Red Cabbage Soup with Kumquats

Cut 300 g red cabbage leaves into tender strips. Cut remaining cabbage into cubes. Cut shallots into cubes. Cut lemongrass into narrow rings, ginger into narrow slices. Sauté everything with the red cabbage cubes in 4 tbsp oil until hearty. Add vegetable stock, orange juice, soy sauce. Season with salt, cayenne pepper and sugar and simmer with closed lid for 40 min.

Sauté red cabbage strips in 2 tbsp oil, add red cabbage soup through a fine sieve and make quietly for 10 min. Quarter chestnuts, sauté in remaining oil. Cut kumquats into thin slices and simmer for 2 min. Pour red cabbage soup with chestnuts and lemon balm into plates and spread the sesame oil evenly on top.

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