| Type | Per person |
|---|---|
| Energy | 593 kcal |
| Fat | 23 gr |
| of which saturated | 3 gr |
| Carbohydrates | 73 gr |
| of which sugars | 16 gr |
| Fibres | 9 gr |
| Protein | 18 gr |
| Salt | 0 gr |
Purple pointed cabbage with red onion, pine nuts and brown rice
Main course
20 - 30 min
With seasonal products
225gr vegetables p.p.
Ingredients
| 1 purple pointed cabbage |
| 1 red onion |
| 100 grams unsalted nuts |
| 2 tablespoons sultanas |
| 50 ml balsamic vinegar |
| 1 teaspoon hot curry |
| 1 teaspoon cajun spices without salt |
| 300 grams brown rice |
| 1 tablespoon olive oil |
Preparation
1. Halve the pointed cabbage and remove the hard core. Cut the pointed cabbage into narrow strips. Peel the onion, halve and cut into rings.
2. Cook the brown rice according to instructions on the packet. After this, drain and steam in its own pan until use.
3. Heat the oil on low heat in the wok. Add the sliced red onion and purple pointed cabbage and stir-fry on a high heat until glassy.
4. Meanwhile, in a separate frying pan, toast the nuts on low heat.
5. Add the sultanas, vinegar and spices to the vegetable mixture and stir on the heat for another 3 minutes.
6. Divide the unpolished rice among the plates and spoon the stir-fried pointed cabbage on top. Sprinkle with chopped nuts.
Source: Violetti
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