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.

Course Main Course

Cuisine European, Italian

Diet Vegan, Vegetarian

Keyword cabbage polenta recipe, polenta recipes, red wine polenta, vegan polenta recipe

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Servings

Calories 361

Ingredients

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

Instructions

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.

Nutrition