Red cabbage with vegetables & Polenta

Braised Red Cabbage with Vegetables and Polenta: A Recipe of Flavor and Color

Preparation time: 20 minutes
Cooking time: 40 minutes
Total: 1 hour
Servings: 4-6

Who doesn’t love simple dishes that are full of flavor and color? Braised red cabbage with vegetables proves to be an excellent choice, especially during fasting periods or when we are looking for healthy meals. This recipe is not only delicious but also easy to make, even for those with little kitchen experience.

A Brief History of the Recipe

Red cabbage is often an underestimated ingredient but has a rich history. Used for centuries in various cultures, red cabbage is appreciated not only for its sweet and slightly spicy taste but also for its nutritional benefits. Packed with antioxidants and vitamin C, it is a perfect ingredient to add vitality to your meals. Polenta, on the other hand, is a traditional dish, a symbol of hospitality and comfort, perfect to accompany a serving of braised cabbage.

Ingredients for Braised Red Cabbage

- 2 kg red cabbage
- 2 carrots
- 2-3 medium onions
- 1 bell pepper (can be half green, half yellow, or however you prefer)
- 300-400 ml tomato juice
- 1 lemon (juice)
- Sunflower oil (for sautéing)
- 1 teaspoon thyme
- Bay leaves (1-2 leaves)
- Salt and pepper (to taste)
- 1-2 tablespoons celery leaves (finely chopped)

Ingredients for Polenta

- Cornmeal (coarse or fine, according to preference)
- Sunflower oil (2-3 tablespoons)
- Salt (1 teaspoon)

Garnish

- Olive oil (for serving)
- Chili pepper (for a spicy touch, if desired)

Step-by-Step Preparation

1. Preparing the Vegetables
Start by washing and peeling the vegetables. Cut the red cabbage into thin strips, the carrots into rounds or small cubes, and the onion into scales. The bell pepper is cut into strips. These details are important to ensure even cooking.

2. Sautéing the Flavors
In a large pot, add a few tablespoons of sunflower oil and heat it over medium heat. Once the oil is hot, add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots and let them sauté together with the onion.

3. Cabbage Takes the Stage
After 1-2 minutes, add the sliced red cabbage. Mix well to combine all the vegetables. Here you can add the juice of a lemon, which will add a fresh taste and help preserve the vibrant color of the cabbage.

4. Cooking on Low Heat
Cover the pot with a lid and let the vegetables simmer on low heat. If you are concerned that the cabbage might stick, you can add half a glass of water. This addition is not mandatory, but it will help you achieve a softer texture.

5. Adding Tomato Juice and Bell Pepper
Once the cabbage starts to soften (about 15 minutes), add the tomato juice and the sliced bell pepper. It’s best to add the bell pepper towards the end to keep its flavor and texture.

6. Seasoning
Now it’s time to season! Add salt, pepper, thyme, and bay leaves. Mix well and let it simmer on low heat until the vegetables are cooked, about 15-20 minutes. Five minutes before turning off the heat, add the finely chopped celery leaves.

7. Preparing the Polenta
In another pot, bring 1 liter of water to a boil with a teaspoon of salt and 2-3 tablespoons of sunflower oil. When the water boils, add the cornmeal in a thin stream, stirring vigorously with a whisk to avoid lumps. It is essential to stir constantly at this point.

8. Boiling the Polenta
After you have added all the cornmeal, let it cook on low heat until it becomes a thick mixture. This should take about 10-15 minutes. Once it’s ready, you can add a few drops of oil for extra flavor.

Serving and Garnishing

To serve, you can place a generous portion of braised red cabbage alongside a serving of polenta. A drizzle of olive oil on top of the polenta and a fresh chili pepper on the plate will add an attractive look and a spicy touch.

Suggestions and Variations
This recipe can be adapted according to your preferences. You can add other vegetables, such as zucchini or mushrooms, to diversify the taste. You can also try adding spices like paprika or oregano to give it a different aromatic profile.

Nutritional Benefits
Red cabbage is rich in antioxidants, vitamins A and C, and minerals, contributing to health maintenance. Polenta, being an excellent source of carbohydrates, provides energy, making it ideal for a hearty meal.

Frequently Asked Questions

- Can I use white cabbage instead of red cabbage?
Yes, but the flavor will be different, and red cabbage adds a splash of color and a more complex taste.

- How can I tell if the polenta is well-cooked?
Polenta is ready when it becomes dense and no longer has a raw cornmeal taste.

- What other recipes pair well with braised cabbage?
Braised cabbage pairs well with meat dishes, but also with fish or can be served as a vegetarian main dish.

Now that you have all the necessary information, all that’s left is to get cooking! Enjoy your meal!