A simple yet warming dish. We recommend using the traditional coarse polenta to get the best flavour, but feel free to use quick-cook polenta if you are running short of time. If you want to add a little extra to the dish – throw some crushed walnuts over the cabbage when plated.
When to eat
We recommend eating this dish from October to early March. You’ll find a variety of winter cabbages available in the UK then.
This meal is around 88% less polluting than the average UK meal.
- Eating this recipe will save around 2.59 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.40 KM in a modern car.
- 1 Large Onion
- 625 g Dark Green Cabbage
- 200 ml Red Wine
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1 Tablespoon Olive Oil
- 250 g Polenta
- Make the polenta. Boil 1 litre of salted water in a pan. Pour in the polenta in a slow steady stream, stirring the water with a fork, so the polenta does not become clumpy.
- Once all the polenta has been incorporated. Turn the heat down and simmer the polenta for around 20 – 25 minutes, stirring occasionally. If you are using quick cook polenta, cooking will take significantly less time – normally around 5 minutes. Once thickened and soft, remove and reserve.
- Whilst the polenta is cooking slice the onion and roughly chop the cabbage. Heat the olive oil in a deep pan over a medium heat. Add the onions and fry until soft. Add the cabbage & spices and cook for a further 5 minutes.
- Pour in the red wine. Cook for around 10 – 15 minutes until the cabbage is tender. Add water if the mixture gets too dry.
- When the cabbage is cooked serve immediately. Dish up individual bowls with the polenta spread on the bottom, heap the cabbage on top pouring the remaining juices over the bowl.