Daily menu, November 1: red cabbage soup, creamy mushroom sausage pasta and Dutch apple torte

Sunday 1 November 2026 15:00 - Juliette Hess

This daily menu for November 1 brings together warming comfort food and a celebratory dessert. Begin with red cabbage soup, a simple, hearty starter that makes the most of cabbage, potato, garlic and cumin. Its savory, gently spiced character sets a welcoming tone for a relaxed lunch or dinner.

For the main course, creamy pasta with mushrooms and sausage adds the richness of a country-style Italian dish. Button mushrooms, sausage, white wine and Parmesan build a savory sauce around your choice of pasta, making this a satisfying centerpiece for sharing. The menu then turns to Dutch apple torte, a layered bake filled with tart apples, cinnamon, ground almonds and coconut, with apricot jam and flaked almonds to finish.

Together, the three recipes offer a pleasing progression: a vegetable-forward soup, a creamy and substantial pasta, and a fruit-filled dessert with warm spice. The ingredient list below keeps the whole menu organized by recipe, while the FAQ covers practical choices for preparing and serving the dishes. Whether you’re planning a family meal or a cozy dinner with friends, this menu balances familiar flavors with a special homemade finish.

Red cabbage soup: a hearty, gently spiced starter

Red cabbage soup is a straightforward starter with a hearty, vegetable-led character, well suited to a comforting meal. Red cabbage and potato form its base, while garlic and cumin bring savory depth and gentle spice. The recipe keeps the seasoning simple, with salt to taste and water to create the soup. A small amount of oil or butter is optional, so you can choose whether to include it. Served before the richer pasta course, this warming soup offers a colorful, satisfying beginning to the menu.

Red cabbage soup

Hearty & healthy soup, perfect for dinner

Creamy pasta with mushrooms and sausage for a comforting main

This creamy pasta with mushrooms and sausage brings together familiar ingredients in a rich, savory main dish. Button mushrooms and sausage are paired with cooking cream, white wine and hot water to make a flavorful sauce, while garlic and olive oil add aromatic depth. Grated Parmesan, black pepper and fresh parsley complete the dish. Choose a pasta shape you enjoy, since the recipe works with either short or long pasta. Its creamy texture and substantial ingredients make it a satisfying centerpiece between the vegetable soup and apple dessert.

Creamy pasta with mushrooms and sausage

A dish rooted in Italian country cooking, pasta with mushrooms and sausage is a comfort food that takes us back to the authentic flavors of Italian cuisine. Simple to prepare, yet with an intense, rich flavor , it is the perfect dish for a dinner...

Dutch apple torte layered with cinnamon and almonds

Dutch apple torte is a generous dessert built from cake, shortbread pastry and a fruit-filled center. Tart eating apples are combined with cinnamon, Calvados, caster sugar, ground almonds and desiccated coconut, giving the filling a warmly spiced, layered character. The cake uses butter, sugar, eggs, self-raising flour and vanilla, while the pastry brings plain flour, icing sugar and butter together with eggs and water as required. Apricot jam and glaze, icing sugar and flaked almonds provide the finishing touches to this special end to the menu.

Dutch apple torte

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Line one 20cm loose bottomed sandwich tin with baking paper. Cream together the butter and sugar until light and fluffy. Do not skimp on this stage as it's the key to a lovely sponge. Gradually a

Frequently asked questions

What pasta shapes can I use for the mushroom and sausage pasta?
Either short or long pasta works; suggested options include tagliatelle, spaghetti, penne rigate, rigatoni, mezzi rigatoni and paccheri.

Can I use a different mushroom in the pasta?
Yes. Fresh or dried mushrooms can be used, and porcini or a mixed selection can replace button mushrooms.

Can I make the pasta sauce ahead?
Yes. Prepare the mushroom and sausage sauce in advance and keep it in an airtight container in the refrigerator for up to one day before using.

How should I store leftover pasta?
Keep it in an airtight container in the refrigerator for up to one day. Reheat in a pan with a little hot water.

What can replace the sausage?
Pancetta is suggested as an alternative in the pasta recipe.

Can I make the pasta creamy without cooking cream?
Cream cheese can be used instead. For two people, the recipe FAQ suggests 25 g, stirred into the pan with a little pasta cooking water until creamy.

Shopping list for the complete menu

Red cabbage soup

Red cabbage - 1 medium size
Potato - 1/ 2 medium size
Cumin - half tea spoon
Garlic - 2/3 cloves
Salt to taste
Water - 1/2 ltr
Oil/ butter - 1/2 teaspoon (optional)

Creamy pasta with mushrooms and sausage

180 g pasta
130 g sausage
120 g button mushrooms
50 ml cooking cream
100 ml white wine
1/2 glass hot water
20 g grated Parmesan
1 garlic clove
Black pepper, to taste
Olive oil, to taste
Fresh parsley, to taste

Dutch apple torte

112g unsalted butter, at room temperature
112g caster sugar
2 eggs
112g self raising flour
1-2 teaspoons vanilla extract
450g plain flour
225g icing sugar
300g unsalted butter
3 eggs
Water as required
4 tart eating apples
6 level teaspoons cinnamon
30ml calvados
100g caster sugar
50g ground almonds
100g desiccated coconut
3 tablespoons apricot jam
100g apricot glaze
200g icing sugar
2-4 tablespoons water
100g flaked almonds

Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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