a year in food and life

Red cabbage risotto January 24, 2007

Filed under: food,grains,veggies — superspark @ 8:58 am


It must be a day for cabbage. As I sat down to write this morning, I noticed that Alanna, from A Veggie Venture , had just written a post on Browned Cabbage with Mustard and Horseradish. Well, here’s another cabbage recipe for you, which should appeal even to those who, like me, aren’t immediately drawn to cabbage. I found this one as I was trolling through my beloved Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes cookbook. Everything I’ve made from this cookbook has turned out so well and this pretty and unusual risotto was no exception. With green apple and currants (optional, but I’d definitely recommend including them), this is a great dish for those who like to mix the savory and the sweet. There’s a noticable tart, fruity taste, which I loved. And even Dylan, who seemed skeptical at first, really liked it in the end. A great and healthier alternative to the traditional risotto. Didi Emmons, the cookbook’s author recommends pairing it with a Riesling to really compliment the flavors.

Red Cabbage Risotto (serves 4 as entrees)

3 tbsp unsalted butter
1 medium onion, chopped 6 garlic cloves, minced
4 cups thinly sliced red cabbage
1 tsp caraway or anise seeds (I used the latter)
1 cup Arborio rice
1 cup dry white wine
1 tart green apple, peeled and cut into 1/4 inch cubes
1/4 cup dried currants
1 tbsp cider vinegar
kosher salt and freshly ground pepper to taste
3 oz feta, crumbled
2 scallions (white and green parts), chopped
1. In a small saucepan bring 4 cups of water to a simmer over med. heat and keep it hot. In a large saucepan or skillet, melt 2 tbsp butter. Add the onion and saute, stirring occasionally for 5 minutes. Add the garlic and saute for 2 more minutes or until onion is soft. Reduce heat to low and stir in anise seeds. Cook, stirring often until the cabbage is very soft (15 minutes or more).

2. Add the rice, stirring to coat with the butter, then add the wine and stir until it is absorbed. Add 1/2 cup water and apple and cook, stirring frequently until water is absorbed. Add the currants and 1/2 cup of the water, stirring until liquid is absorbed. Repeat with the remaining water until it is all absorbed and the rice is tender, but still slightly chewy (at least 20 minutes total). Stir in the vinegar and the remaining tbsp of butter. Season with salt and pepper and garnish with feta and scallions. Voila!

If anyone has any other red cabbage recipes to share, let me know- I have half a cabbage left!

Incidentally, thanks to those of you who came over from Erin’s Kitchen the other day and left comments. What a treat for a new blogger to get some feedback! And thanks to Erin herself for mentioning a “newbie” like Superspark! As for those who were in shock about there being a device solely meant for making spatzle, when he bought the device at Sur La Table last weekend, Dylan was told that that was the last one in stock and they had been selling them in large numbers all week! I kid you not.


3 Responses to “Red cabbage risotto”

  1. That looks delicious. Red cabbage happens to be on sale this week. Hmm… I just may have to partake of this recipe. Thanks, and what a wonderful picture!

  2. Luke Says:

    Hey I just found this great looking recipe, but I was a bit unsure about the 4 cups of caraway / anise seeds is that meant to be tbsp etc? Thanks

  3. jefklak Says:

    That looks really good, thanks for the post, I think I’m going to try a variation of this!

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