Red cabbage slices with bramata

Red cabbage slices with bramata

Total: 1 hr | Active: 30 min.
vegetarian
Nutritional value / person: 611 kcal
, Fat: 24 g
, Carbohydrate: 73 g
, Protein: 20 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Red cabbage slices

1 litre water
5 dl apple juice
4 tbsp soy sauce
2 bay leaves
5 juniper berries
800 g red cabbage, cut into wedges
1 ½ tbsp olive oil
½ tsp salt
a little pepper

Onions

1 tbsp mustard
1 tbsp olive oil
¼ tsp salt
a little pepper
3 red onions, cut into wedges

Bramata

250 g coarsely ground polenta (Bramata)
150 g Taleggio, cut into pieces
¼ tsp cayenne pepper

Serve

2 tbsp pumpkin seeds, roasted
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How it's done

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Red cabbage slices

Bring the water to the boil in a wide pan along with all the other ingredients up to and including the juniper. Reduce the heat, add the red cabbage, cover and simmer for approx. 10 mins. until just soft. Remove the red cabbage with a slotted spoon, drain well, transfer to a baking tray lined with baking paper. Set aside the cooking water. Brush the cabbage slices with oil, season.

Onions

Mix the mustard, oil, salt and pepper in a bowl. Add the onions, mix, place on the tray next to the slices of cabbage.

Roast

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

Bramata

Return the reserved cooking water to the boil. Stir in the polenta, simmer for approx. 35 mins. over a very low heat, stirring occasionally to form a thick paste. Add the Taleggio, mix, season.

Serve

Plate up the polenta with the vegetables, sprinkle the pumpkin seeds on top.

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