John Myers
Red Cabbage Risotto with Sausages
The perfect red cabbage risotto with sausages recipe with a picture and simple step-by-step instructions.
- 400 g Red cabbage, cut into fine strips
- 1 Red onion, finely diced
- 1 Garlic clove, finely diced
- Olive oil
- 1 pinch of cinnamon and allspice powder (or clove powder)
- 1 Lorbeerblatt
- Salt pepper
- 60 ml Red wine 60 ml and balsamic vinegar
- 300 g Arborio rice
- 800 ml Vegetable broth
- 2 Bratwurst sausages or other sausages of your choice
- Sweat the onions and garlic in a little olive oil until translucent, add the red cabbage and sauté briefly. Season with allspice and cinnamon, add bay leaf, stir in red wine and balsamic vinegar and let simmer covered for about 20 minutes over low heat. Add the rice and cook until translucent, then gradually add the vegetable stock until the rice is cooked through and has absorbed the stock. In the meantime, cut the sausages into slices and fry them in a little oil. Season the finished risotto with salt and pepper and serve with the sausages.
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