John Myers
Pointed Cabbage Quinoa Pan
The perfect pointed cabbage quinoa pan recipe with a picture and simple step-by-step instructions.
- 1 smaller Cabbage
- 2 Garlic cloves, finely grated
- 1 Shallot, finely diced
- 2 Red Paprika
- 1 bunch Leaf parsley, finely chopped
- 150 g Quinoa
- 150 ml White wine
- 150 ml Vegetable stock
- 100 ml Cream
- Raw cane sugar
- Espelette pepper
- Black pepper from the mill
- Salt
- Butter
- Quarter the cabbage, cut out the stalk and then cut into fine strips. Core the peppers, peel the skin with the peeler and then cut into cubes. Wash the quinoa thoroughly under cold running water and then drain well.
- Melt butter in a pan and sauté the pointed cabbage with the paprika, shallots and garlic for about 5 minutes while turning, then create some space in the middle of the pan and add the quinoa there and roast briefly with it it can develop its full nutty aroma.
- Then deglaze everything with the white wine and reduce until there is almost nothing left of the white wine and then add the vegetable stock, now cover the pan with a lid and let everything simmer over low heat for about 12 – 15 minutes. Then add the cream and simmer for another 3 minutes.
- Now season with salt, pepper, Espelette pepper and sugar and finally fold in the parsley.
- This is already a full meal, so it can be eaten as a main course, but can also be served as an accompaniment to meat and fish.
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