Try this Caramelized Cabbage Risotto recipe, or contribute your own.
Suggest a better descriptionCaramleze the Cabbage: Melt 1 tablespoon butter and the olive oil together in a large deep skillet or Dutch oven over medium heat. Add the onions and cabbage, toss them gently with butter and oil, reduce the heat to medium-low, and cover the pan. Let the mixture cook for 15 minutes, stirring once or twice to avoid overcooked spots, then rmove the lid, stir in the salt, and cook, stirring, for 20 to 25 minutes, until the cabbage is soft and the onions are moderatley caramelized and have take on a golden color. Deglaze with a splash of broth and scoop out the mixture into a bowl.
Make the risotto: Wipe out the pot and heat 1 1/2 tablespoons butter in it over medium-high heat. Add the rice, and cook, stirring, for 1 minute. Add the wine, and stir until absorve, about 1 minute. Pour in about 1 cup broth, and cook at a strong simmer, stirring until absorve, about 2 minutes. Continue simmering and adding broth a splans or two at a time, stirring frequently, and letting each addition be absorbed before addting the next, until the rice is just tender and looks creamy but loose, 18 to 20 minutes. Add the cabbage mixture. Remove from the heat, and stir in cheese.
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Serving Size: 1 Serving (3220g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1706 | ||
Calories from Fat: 798 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.7g | 118 % | |
Saturated Fat 40.6g | 203 % | |
Monounsaturated Fat 33.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 221.9mg | 68 % | |
Sodium 6347.2mg | 219 % | |
Potassium 3432.1mg | 90 % | |
Total Carbohydrate 124.8g | 37 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 121g | ||
Protein 94.6g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1706
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