Red Cabbage Risotto with Sausages

Ingredients

• 400 g red cabbage
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• a pinch cloves powder
• a pinch cinnamon
• 1 bay leaf
• 60 ml red wine
• 60 ml red wine vinegar
• 300 g risotto rice
• 800 ml vegetable broth
• 2 Vienna sausages
• 2 tbsp plant oil
• Salt
• Pepper

Instructions

1. 1.

   Clean the cabbage and remove the tough stem, then slice into fine strips.

2. 2.

   Peel and finely chop the onion and garlic. Heat butter in a pot and sauté the onion and garlic over medium heat until translucent. Add the cabbage and cook briefly. Stir in cloves powder, cinnamon, bay leaf, red wine, and vinegar; cover and simmer for about 20 minutes over medium heat.

3. 3.

   Add the rice and sauté gently over low heat until translucent. Gradually pour in the broth, stirring constantly, until the rice is cooked and has absorbed all the liquid. Remove the bay leaf.

4. 4.

   While the rice cooks, slice the sausages into rounds. Heat oil in a skillet and quickly brown the sausage slices over medium heat. Mix them into the finished risotto and season with salt and pepper.