Braised red cabbage with grapes

Name: Braised red cabbage with grapes
Prep time: 60 min
Total time: 95 min
Yield: 4
Ingredients: olive oil; 800 g red cabbage; 2 tsp salt; a little pepper; 3 red onions; 6 juniper berries; 2 dl vegetable bouillon; 1 dl red wine; 4 tbsp red wine vinegar; 1 tbsp olive oil; 250 g Venere rice; 6 dl water; 200 g blue grapes; 2 pinches salt; 40 g butter; salt and pepper to taste

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

olive oil for frying

800 g red cabbage, cut into sixths

1 tsp salt

a little pepper

2 ½ red onions, cut into wedges

6 juniper berries, crushed

2 dl vegetable bouillon

1 dl red wine

3 tbsp red wine vinegar

Venere rice

1 tbsp olive oil

½ red onions, finely chopped

250 g Venere rice

6 dl water

1 tsp salt

Grapes

200 g blue grapes, cut in half

1 tbsp red wine vinegar

2 pinches salt

a little pepper

To serve

40 g butter

salt and pepper to taste

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Utensils

For a casserole dish with a lid

How it's done

Red cabbage

Heat the oil in a cooking pot. Fry the cabbage for approx. 2 mins. per batch. Remove, season, reduce the heat. Add the onions and juniper berries, sauté briefly. Pour the stock, wine and vinegar into the frying pan, bring to the boil. Reduce the heat, return the cabbage to the pan, cover and simmer for approx. 20 mins. Turn the cabbage, simmer uncovered for approx. 15 mins. until tender.

Venere rice

Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the water, season with salt, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins. until al dente, stirring occasionally. Drain the rice, if necessary.

Grapes

Mix the grapes with the vinegar, season, and set aside.

To serve

Arrange the cabbage and half the onions with the rice on a serving platter. Add the butter to the remaining onions and the braising liquid, then blend. Season the sauce and drizzle half of it over the cabbage and rice. Top with the grapes and serve with the remainder of the sauce.

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