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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Dark Green Cabbage||625g||0.313|
|Ground Cloves||1/4 Teaspoon||0.003|
|Ground Cinnamon||1/4 Teaspoon||0.003|
|Ground Nutmeg||1/4 Teaspoon||0.003|
|Olive Oil||1 Tablespoon||0.07|
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 21.4km in a modern car.
- 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.