Red Cabbage Risotto with Sausage

3.5
Average: 3.5 (2 votes)
(2 votes)
Red Cabbage Risotto with Sausage

Red Cabbage Risotto with Sausage - Creamy rice with crispy sausages.

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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 kcal(23 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0 mg(0 %)
Vitamin D0.5 μg(3 %)
Vitamin E6.9 mg(58 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate51 μg(17 %)
Pantothenic acid1 mg(17 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C66 mg(69 %)
Potassium467 mg(12 %)
Calcium68 mg(7 %)
Magnesium56 mg(19 %)
Iron2.1 mg(14 %)
Iodine9 μg(5 %)
Zinc1.9 mg(24 %)
Saturated fatty acids6.2 g
Uric acid124 mg
Cholesterol27 mg

Ingredients

for
4
Ingredients
400 grams Red cabbage
1 onion
1 garlic clove
1 tablespoon 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 tablespoons vegetable oil
salt
peppers
How healthy are the main ingredients?
Red cabbageoniongarlic cloveGround clovecinnamonsalt

Preparation steps

1.

Trim the cabbage, remove the hard stalk and cut into fine strips.

2.

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.

3.

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.

4.

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.