Dark Cabbage Stewed In Red Wine Served With Smooth Polenta

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.


Serves 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

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.
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