Red Cabbage Risotto with Sausage
Red Cabbage Risotto with Sausage - Creamy rice with crispy sausages.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Red cabbage
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 pinch Ground clove
- 1 pinch cinnamon
- 1 bay leaf
- 60 milliliters Red wine
- 60 milliliters Red wine vinegar
- 300 grams Arborio rice
- 800 milliliters Vegetable broth
- 2 Hot dogs
- 2 Tbsps vegetable oil
- salt
- peppers
Preparation steps
Trim the cabbage, remove the hard stalk and cut into fine strips.
Peel and finely chop the onion and garlic.
Heat some butter in a pan and sauté the onion and garlic over medium heat. Add the cabbage and cook briefly. Stir in the cloves, cinnamon, bay leaf, red wine and vinegar. Cover and simmer for about 20 minutes over medium heat.
Add the rice and sauté over low heat. Gradually pour in the broth until the rice is cooked and the broth has completely absorbed. Remove the bay leaf.
While the rice is cooking, cut the sausage into slices. Heat some oil in a pan and fry the sausage slices briefly over medium heat.
Mix the sausage into the finished risotto and serve seasoned with salt and pepper.
