Red Cabbage Puree

5 servings

60 minutes

Red cabbage puree is an amazing combination of the rich, slightly sweet flavor of red cabbage and the velvety texture of potatoes. This recipe originates from European cuisine, where cabbage is an important ingredient in many traditional dishes. It is prepared by braising cabbage and potatoes in white wine and broth, giving it a subtle tang and depth of flavor. After being strained and mixed with butter, the puree achieves a delicate, creamy consistency. It is traditionally served with smoked sausages, making the dish truly hearty and aromatic. This is an excellent side dish that will enhance any table and delight gourmets with its unusual taste and sophistication.

Energy value per serving

• Calories: 72.1
• Proteins: 2.1g
• Fats: 0.1g
• Carbohydrates: 19.1g

Ingredients

• Red cabbage: 1 kg
• Potato: 100 g
• Vegetable broth: 150 ml
• Dry white wine: 50 ml
• Butter: 30 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Chop the cabbage.

   Required ingredients:

   • Red cabbage: 1 kg

3. Peel the potatoes and cut them into strips.

   Required ingredients:

   • Potato: 100 g

4. Melt 20 grams of butter in a pan and sauté the cabbage with potatoes for 7-10 minutes.

   Required ingredients:

   • Butter: 30 g
   • Red cabbage: 1 kg
   • Potato: 100 g

5. Pour broth and wine into the pan and bring to a boil.

   Required ingredients:

   • Vegetable broth: 150 ml
   • Dry white wine: 50 ml

6. Cook until the vegetables are completely soft.

7. Add salt and pepper to the vegetables to taste.

   Required ingredients:

   • Ground black pepper:  to taste
   • Salt:  to taste

8. Pass the vegetables through a sieve.

9. Mix the remaining butter into the prepared puree.

   Required ingredients:

   • Butter: 30 g

10. Serve red cabbage puree with smoked sausages.