Schlagwort-Archive: Rotkohl

Red cabbage and cashew biryani

It’s Potluck week at I Heart Cooking Clubs (IHCC). I couldn’t resist and bought River Cottage Much More Veg978-1408869000*. The Food Assembly offers red cabbage and leeks, I decided to cook

Red cabbage and cashew biryani

Red cabbage and cashew biryani (1)

For this dish I could use up my raisins, cashews, curry paste and the last tin of coconut milk from the shelf in the basement. This dish is worth to try, very delicious

Red cabbage and cashew biryani

Yield: 4 servings

Red cabbage and cashew biryani (2)


  • 2 tablesp. virgin coconut or rapeseed oil
  • 1 onion, halved and thinly sliced 3 garlic cloves, sliced
  • 1 medium-large leek, about 200 – 250 grams, halved and thinly sliced
  • 1/4 red cabbage; about 300 grams, cored and shredded
  • 1 400-ml-tin coconut milk
  • 250 grams white basmati rice, rinsed and drained
  • 125 grams cashew nuts
  • 100 grams raisins
  • Sea salt


  • 2 teasp. coriander seeds 2 tsp cumin seeds 1 tsp dried chilli flakes
  • 1 teasp. black mustard seeds
  • 1 teasp. black peppercorns
  • 4 cardamom pods, seeds extracted
  • 1 tablesp. ground turmeric


  • 3 tablesp. ready-made mild-medium curry paste


  • 2 mild red chillies, deseeded and sliced
  • Chopped coriander, optional



modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage Much More Veg978-1408869000*
ISBN 978-1408869000


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Have ready a large, wic flameproof casserole with a well-fitting lid.
  2. You can grind your own spices for this generous, all-in-one rice dig or use a good ready-made curry paste for an easy option.
    If preparing your own spice mix, put the casserole over a medium he add all the whole spices and toast them gently for 2-3 minutes until fragrant. Take off the heat and grind the spices coarsely using a pestleand mortar or spice grinder. Mix with the turmeric and set aside.
  3. Return the casserole to a medium heat and add the oil. When hot, a the onion, garlic, leek and cabbage. Cook gently, stirring regularly, for about 10 minutes, until the veg are softened and reduced in volume Add the freshly prepared spice mix, or bought curry paste, and coo‘ for another couple of minutes, stirring a few times.
  4. Meanwhile, heat the coconut milk gently in a saucepan with 300 ml water until smoothly amalgamated.
  5. Add the rice, cashews and raisins to the veg. Add 1 tsp salt, or if using a ready-made paste that already includes salt, just 1/2 tsp. Stir well so that everything is thoroughly combined.
  6. Pour on the warm diluted coconut milk and stir well. Make sure the ingredients are level in the dish, then bring up to a simmer. Cover the casserole and cook in the oven for 20 minutes. Take it out of the oven( and check that the rice is tender (if not, give it another 5 minutes). Then cover the dish again and leave it to stand for 5-10 minutes.
  7. Remove the lid and fluff up the rice a little with a fork. Scatter over some red chilli and coriander, if using, then serve. This is really good with a spoonful of chutney on the side.

total time: 1 hour
preparation time: 15 minutes
cooking/baking time: 30 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
For all other great Potluckl! recipes visit the I heart cooking clubs site

Warm Red Cabbage Salad

It’s autumn and time for cabbage. I live in the northernmost state of federation in Germany – Schleswig-Holstein – with Europe’s largest single area of cabbage cultivation. To find a 1 pound head of red cabbage is nearly impossible. I bought a 2-kg-head and shredded it completely and used 250 grams for the

Warm Red Cabbage Salad

Warm Red Cabbage Salad

The rest will be fermented to red cabbage sauerkraut. In Europe feta cheese is – like Parmesan – a protected designation of indication. Feta has to be produced in Greece. I used greek-style cheese instead. Cold-pressed rapeseed oil is the German answer to olive oil. All came together to a delicious salad also for lunch at work.

Warm Red Cabbage Salad

Yield: 2 servings

Warm Red Cabbage Salad at work


  • 35 grams sunflower seeds
  • 1/2 teaspoon brown sugar
  • fine grain sea salt
  • 1 tablespoon rapeseed oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 230 – 250 grams red cabbage, quartered and cut into thin ribbons
  • 1/2 teaspoon fresh rosemary, minced
  • 30 grams golden raisins
  • 2 generous tablespoons balsamic vinegar
  • 20 grams greek-style cheese, crumbled
  • Parmesan cheese, freshly grated to garnish


modified from Ulrike Westphal inspired by:
Heidi Swanson’s version from The Complete Tassajara Cookbook978-1590306727 *


  1. Toast the sunflower seeds in a dry pan over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
  2. Heat the oil in a large skillet and saute the onion for a minute or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch. Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. . Serve garnished with the remaining raisins, greek-style cheese, sunflower seeds and Parmesan cheese.

total time: 20 minutes
preparation time: 10 minutes
cooking/baking time: 10 minutes

*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hello Heidi Collage
For all other great IngredientsThatInspire! recipes visit the I heart cooking clubs site 

Weihnachtliches Rotkohl-Chutney aus dem Slowcooker

Heute ist #synchronburger bei Instagram angesagt. Diesmal geht es um Weihnachtsburger. Ich habe mir eine Variante von Ente mit Rotkohl überlegt, dazu kochte ich ein

Rotkohl-Chutney aus dem Slowcooker

Rotkohl-Chutney aus dem Slowcooker (1)

mit weihnachtlichen Gewürzen so ganz nebenbei, das später auf den Burger kommt.

Rotkohl-Chutney aus dem Slowcooker

Menge: etwa 800 Gramm

Rotkohl-Chutney aus dem Slowcooker (2)

Dieses wohlschmeckende Chutney enthält Rotkohl, Maronen, Apfel und aromatische Gewürze und gibt Gerichten einen süßsauren-Pfiff


  • 500 Gramm Rotkohl, Strunk entfernt und in feine Streifen geschnitten
  • 2 Äpfel, zusammen etwa 400 Gramm, geschält, Kerngehäuse entfernt, geviertelt
  • 200 Gramm Maronen, geschält & gekochtMaronen geschält *
  • 1 Essl. Ingwer, geschält, fein gehackt, etwa 10 Gramm
  • 1/4 – 1 Teel. Chilipulver, je nach Schärfe und Geschmack
  • 1 Teel. Kurkuma
  • 1 Stange Zimt, Ulrike: Saigon Zimt
  • 250 Gramm Zucker, braun
  • 400 ml RotweinessigB00Z9Q7R5Q *


abgewandelt von Ulrike Westphal nach:
Goodfood Channel


  1. Alle Zutaten in den Keramikeinsatzes des Slowcookers geben und 5-6 h auf HIGH köcheln, bis das Chutney eindickt.
  2. Wer das Chutney nicht sofort verzehren möchte, gibt es noch heiß in Weckgläser. Die Gläser mit Einkochring, Glasdeckel und Einweck-Klammern verschließen und 10 Minuten bei 90 ° C einkochen.

Topfgröße: 3,5 L; Ulrike: Rival Crock-Pot, 3.5 LiterBild *
Gesamtzeit: 6,5 Stunden
Vorbereitungszeit: 20 Minuten
Koch-/Backzeit: 5 – 6 h auf HIGH

*=Affiliate-Link zu Amazon

Rotkohl nach Österreich vegetarisch

Hier das Rezept für Rotkohl nach Österreich vegetarisch, das mit Schupfnudeln serviert wird.

Rotkohl nach Österreich vegetarisch

Menge: 4 Portionen

Rotkohl nach Österreich vegetarisch


  • 1 Rotkohl, ca. 1 kg, vom Strunk befreit und in feine Streifen gehobelt
  • 250 ml Rotwein
  • 1 Orange, der Saft, ca. 80 ml
  • 1 Apfel, geschält, gerieben
  • 1 Essl. Preiselbeerkompott
  • ½ Zimtstange
  • 1 Prise Kümmel, feinst zermörstert
  • 2 Zwiebeln, halbiert, in Streifen geschnitten
  • 3 Essl. Sonnenblumenöl
  • 1 Essl. Zucker
  • Salz


978-3850336437978-3850336437 * Kuechen latein nach:
Österreich vegetarisch978-3850336437
ISBN 978-3850336437 *


  1. Kohlstreifen mit Rotwein, Orangensaft, Apfel, Preiselbeerkompott, Kümmel und Zimt vermischen. Zugedeckt über Nacht, am besten über 2 Tage im Kühlschrank marinieren lassen.
  2. Zwiebel in Sonnenblumenöl anschwitzen, Zucker dazugeben und leicht karamellisieren lassen. Marinierten kohl zufügen und salzen. Zugedeckt langsam in ca. 35 bis 45 Minuten dünsten, Zimtstange entfernen und abschmecken

Gesamtzeit ohne Marinierzeit: 60 Minuten

Vorbereitungszeit: 20 Minuten

Kochzeit: 40 Minuten

* = Affilate-Link zu Amazon