This slow cooked red cabbage is the perfect side dish for an autumn dinner. The pumpkin adds an amazing sweet touch to the cabbage.
Preparation Time: 15 mins
Cooking Time: 60 mins
Total Time: 75 mins
Servings: 4-6 people
Ingredients
1/2 red cabbage
1 red onion
2 garlic cloves
1 apple
1/2 Hokkaido squash
100 ml red wine
3 tbsp balsamic vinegar
250 ml vegetable stock
2 tbsp agave syrup
1-2 tsp cumin (ground)
1 tsp nutmeg (ground)
1 tsp cinnamon
salt
pepper
Method
1. Finely chop the onion and the garlic. Cut the cabbage into thin slices and the apple into small cubes.
2. Heat some oil in a large pot or pan. Fry the onion for 3 minutes. Add the garlic, apple and red cabbage, fry for another 5 minutes. Add the spices, and deglaze with red wine, balsamic vinegar and vegetable broth. Let simmer for 50-60 minutes until the cabbage is soft. You may need to add some additional water.
3. Meanwhile, cut the Hokkaido squash into thin slices.
4. Heat some olive oil in a pan and fry the pumpkin for about 10 minutes while stirring occasionally. Add ½ tsp of ground cumin and deglaze with the agave syrup. Season with salt and pepper.
5. Season the red cabbage with salt and pepper, and top with the caramelized squash.
Enjoy!
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