Braised red cabbage with beetroot, grapes, blue cheese & walnuts
- Preparation time
- 50 min
- Number of people
- 4 people
- Meal type
- lunch
This braised red cabbage, together with beetroot, pear and sweet grapes, makes for a surprising lunch. The blue cheese and crunchy walnuts complete the dish and make it full of flavour.
Ingredients
- 700 gred cabbage
- 300 gbeetroot — cooked
- 1Conference pear
- 200 ggrapes — white, seedless
- 1red onion
- 100 gblue cheese
- 60 gwalnuts
- 2 tbspolive oil
- 2 tbspwhite balsamic vinegar
- 1 tbsphoney
- 100 mlwater
- 4 sprigsthyme — fresh
- ½ tspsalt
- black pepper
Method
- 1
Remove the hard core from the red cabbage and cut the cabbage into thin strips.
- 2
Cut the red onion into thin half-rings. Cut the beetroot into cubes of approx. 1½ cm.
- 3
Peel the pear, remove the core and cut into small cubes.
- 4
Heat the olive oil and fry the red onion for 2–3 minutes.
- 5
Add the red cabbage and fry for 4 minutes.
- 6
Add white balsamic vinegar, honey, water, leaves from 3 sprigs of thyme, salt and black pepper.
- 7
Braise covered for 25 minutes over low heat, stirring occasionally.
- 8
Add beetroot and pear and braise without a lid for another 8 minutes.
- 9
Meanwhile, toast the walnuts for 3–4 minutes in a dry frying pan and chop roughly.
- 10
Add the grapes and heat through for only 2 minutes.
- 11
Spoon the red cabbage into a bowl.
- 12
Crumble the blue cheese over it and finish with toasted walnuts and the leaves from the remaining sprig of thyme.
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Sagas House