Red cabbage slices with bramata
Ingredients
for 4 person
| 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 |
| 1 tbsp | mustard |
| 1 tbsp | olive oil |
| ¼ tsp | salt |
| a little | pepper |
| 3 | red onions, cut into wedges |
| 250 g | coarsely ground polenta (Bramata) |
| 150 g | Taleggio, cut into pieces |
| ¼ tsp | cayenne pepper |
| 2 tbsp | pumpkin seeds, roasted |
How it's done
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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