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Grilled red cabbage with gorgonzola and grapes

Sweet-tangy braised red cabbage, tender as velvet.
Grapes burst with juice, and gorgonzola melts rich and salty.
A glossy, thyme-scented finish that tastes like autumn.

side dish ⏱ 210 min 320 kcal / portion 35.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Grilled red cabbage with gorgonzola and grapes
v5 · rb0e705f985 20260727Z1751 1.1 kg red cabbage 300 g red grape 60 g gorgonzola 2 tsp thyme leaf 200 g soured cream 🔥 heat the oven to 170°C 🍽 arrange cabbage wedges and most red grapes in a high-sided baking dish 🌀 mix sugar, stock, vinegar, juniper, butter, salt and pepper pour braising liquid over cabbage and cover with foil ⏱ 5-3 h braise at 170°C for 2., basting a few times, until completely soft 🍳 ⏱ 4-6 min strain braising liquid into a saucepan and reduce to about 50ml in, stirring frequently 🍽 arrange braised wedges and cooked grapes on a baking tray with the remaining grapes dot gorgonzola between cabbage wedges 🍳 ⏱ 6-7 min grill on highest setting until starting to crisp, grapes scorched, cheese melted 🍽 assemble and drizzle thickened syrup over wedges 🍽 sprinkle over thyme 🍽 spoon soured cream over or serve on the side Grilled Red Cabbage 🎉 50 g dark brown sugar 300 ml vegetable stock 1 tbsp red-wine vinegar 2 tsp juniper berry 40 g butter salt to taste black pepper to taste most · 200 g syrup remaining · 100 g red grape gorgonzola thyme leaf soured cream
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Preparation steps

  1. heat the oven to 170°C
  2. arrange cabbage wedges and most red grapes in a high-sided baking dish
  3. mix sugar, stock, vinegar, juniper, butter, salt and pepper
  4. pour braising liquid over cabbage and cover with foil
  5. braise at 170°C for 2.5-3 hours, basting a few times, until completely soft
  6. strain braising liquid into a saucepan and reduce to about 50ml in 4-6 minutes, stirring frequently
  7. arrange braised wedges and cooked grapes on a baking tray with the remaining grapes
  8. dot gorgonzola between cabbage wedges
  9. grill on highest setting for 6-7 minutes until starting to crisp, grapes scorched, cheese melted
  10. assemble and drizzle thickened syrup over wedges
  11. sprinkle over thyme
  12. spoon soured cream over or serve on the side

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