Autumn salad with cinnamon

Name: Autumn salad with cinnamon
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 onions; 400 g red cabbage; 3 tbsp sugar; 1 cinnamon stick; 4 dl red wine; ½ dl red wine vinegar; 1 ¼ tsp salt; a little pepper; 1 tbsp red wine vinegar; ¼ tsp cinnamon; 300 g squash; 50 g rocket; 50 g Parmesan by the piece; 3 tbsp dried cranberries; 50 g walnut kernels

Ingredients

4 people

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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

1 tbsp olive oil

2 onions, finely chopped

400 g red cabbage, roughly chopped

3 tbsp sugar

1 cinnamon stick

4 dl red wine

½ dl red wine vinegar

1 tsp salt

a little pepper

Dressing

1 tbsp red wine vinegar

2 tbsp olive oil

¼ tsp cinnamon

¼ tsp salt

a little pepper

Salad

300 g squash (e.g. butternut, coarsely grated)

50 g rocket

50 g Parmesan by the piece, chips peeled off with a peeler

3 tbsp dried cranberries

50 g walnut kernels, roasted, coarsely chopped

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How it's done

Red cabbage

Heat the oil in a pan. Add the onions, sauté for approx. 2 mins. Add the red cabbage, cook for approx. 2 mins. Add the sugar and cinnamon stick, pour in the wine, bring to the boil. Reduce the heat, cover and cook for approx. 10 mins. until soft. Remove the lid, reduce the liquid for approx. 10 mins until almost completely evaporated. Add the vinegar, season, allow to cool slightly. Remove the cinnamon stick.

Dressing

In a small bowl, mix the vinegar with all the other ingredients up to and including the pepper.

Salad

Arrange the squash and rocket with the red cabbage on a platter. Drizzle with the dressing, top with the Parmesan, cranberries and walnuts.

How-tos

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4 people

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