Red cabbage makes you think of Christmas.
In the UK it is infact served with the Christmas turkey dinner: it adds a festive colour to the dish and it is delicious too.
I love it steamed, with raisins and nuts, olive oil, vinegar and a pinch of salt. After dressing it, you will find that its flavour will improve if you leave it in the fridge for a day too.
A very popular dish at this time of year it is also risotto with red cabbage. Very simple, very healthy and so so yummy.
You don't need many ingredients to make this humble and thrifty dish which is always a winner.
- Prep Time : 20 minutes
- Cook Time : 18 minutes
Finely chop the onion and the cabbage. In a sauce pan stir fry the onion with 1 tbsp of olive oil, add the rice and toast it well whilst stirring all the time.
Add the white wine and let it evaporate. Turn down the heat, add the cabbage, salt and pepper and then slowly add enough hot broth to cover all the rice.
Keep topping up with the broth as it gets absorbed in the rice. Cook for about 15 minutes or according to packet instructions.
When it is cooked switch off the the heat, add the chopped parsley, a knob of butter, and the parmesan cheese. Stir well.