Receta de Lombarda con manzana y piñones, entrante de Navidad
A perfect first course or side dish to accompany any type of grilled meat or fish. It is a very filling but light and healthy dish. Ideal to give a beautiful color to your Christmas table.
Ingredients
- 1 Red cabbage (800 g. Approx)
- 1 Red onion
- 1 Cinnamon stick
- 3 Cloves
- 1 Pinch Cumin
- 30 ml Apple cider vinegar
- Wine
- Extra virgin olive oil
- Salt
- Pine nuts
Instructions
- We will begin our recipe by removing the leaves from the outside of the cabbage. We cut it into quarters and chop it into julienne strips. Remove the hardest part of the stem. Once chopped, wash it well under the tap.Chop the onion into small cubes.
- Now in a frying pan, add a drizzle of oil. Start poaching the onion with a pinch of salt. Once it starts to become transparent, add the cinnamon and sauté for a couple of minutes.Add the red cabbage, season to taste and stir.
- Add the vinegar and the rest of the spices, mix well. Now, cover the pan and, over low heat, let it cook for 30 minutes. Halfway through cooking add a splash of red wine and a small glass of water. While it is cooking, stir from time to time.
- While you have the cabbage in the pan, wash and peel the apples. Cut them into cubes, not too big. After half an hour of cooking the cabbage, or when all the broth has evaporated, add the apples, stir it and let it cook again for about ten minutes.
- While the red cabbage is finishing cooking, in another frying pan, brown the pine nuts with a little butter. Once the red cabbage is ready, remove the cinnamon and cloves, and serve it decorating the dish with the pine nuts.
Tried this recipe?Let us know how it was!