Wednesday, 9th November 2011

This is a heart warming dish, that I like to make again every year. It’s not the traditional way to make red cabbage, but as the available seasonal food in autumn/winter is limited new recipes are welcome. I’m always looking for new recipes with cabbage, no matter if it’s with red, white, pointed or savoy cabbage.

Red Cabbage with Orange & Gorgonzola

This one surprises with the fruity flavour of the oranges – added in juice and flesh – and the creaminess and heartiness of the gorgonzola. Give it a try, even if you can’t imagine this combination. It’s a wonderful vegetarian dish.

As accompaniment boiled or mashed potatoes are perfect. But even with long pasta, like tagliatelle, it works great, because of the gorgonzola and the texture of the cabbage.

I always make a huge batch, that would last for 4-6 persons in a vegetarian main dish. That’s because, I use a whole red cabbage (just a small to medium one, not a huge one!). I don’t want to have a half red cabbage sneaking around in my fridge, which I don’t know what to do with. And the leftovers freeze very well.

Red Cabbage with Orange & Gorgonzola
 One year ago: Flan Tart
Red Cabbage with Orange & Gorgonzola

4 Responses so far.

  1. Anonymous says:

    Hast Recht! genau für Tage wie diese!!lG colores

  2. Marco says:

    Vielen Dank für das geniale Rezept. Hat absolut lecker geschmeckt – wir konnten gar nicht mehr aufhören zu essen 🙂

  3. Lena says:

    Das freut mich natürlich sehr, wenn es so gut schmeckt :).

  4. Liebe Lena,

    das find ich eine interessante Kombination Blaukraut mit Gorgonzola. Das muss ich unbeding ausprobieren.

    Es grüßt mit krautigem Gruße


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