Fried red cabbage with sultanas
Even in winter, you can prepare delicious dishes on the Big Green Egg. It’s great fun to use seasonal vegetables such as pumpkin, mushrooms, stewing pears and red cabbage. In this vegetarian recipe, we prepare marinated red cabbage, which we serve with sultanas soaked in Riesling. Great as a side dish!
INGREDIENTS
FOR THE RED CABBAGE
100 g sultanas
200 ml Riesling
200 ml balsamic vinegar (not too old)
100 g soft brown sugar
1 small red cabbage
sunflower oil
PREPARATION IN ADVANCE
Put the sultanas in a bowl and pour on the Riesling. Allow to soak for 24 hours. Heat the balsamic vinegar in pan on the stove and dissolve the sugar in it. Remove the cabbage’s outer leaves and chop the rest into thin segments. Cut through the core of each segment to ensure they stay intact. Place the cabbage in an ovenproof dish and pour the warm vinegar mixture over it. Allow to marinate in the fridge for 24 hours.
PREPARATION
Heat the Big Green Egg with the Stainless Steel Grid and the Half Moon Cast Iron Plancha Griddle (smooth side up) to 180 °C. Remove the cabbage from the marinade and partially drip dry. Brush the Cast Iron Griddle Half Moon with some sunflower oil and fry the segments of cabbage on both sides. Pour a spoonful of marinade on each on; this will almost instantly caramelise.
Remove the cabbage from the griddle and place it on a nice dish. Wipe the remaining marinade off the Cast Iron Griddle Half Moon to prevent it burning). Sprinkle with the soaked sultanas and serve immediately.
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