Braised Red Cabbage with Feta, Walnuts, and Honey
Ingredients for 10 servings
- 1 red cabbage, quartered, core removed, and thinly sliced
- 2 red onions, quartered and sliced
- A little olive oil
-
1–2 tbsp "The Winner Steaks it All - Classic" by Rock'n'Rubs - 60 grams butter
- 75 ml honey or maple syrup
- 200 grams feta or shepherd's cheese, cut into cubes
- 100 grams roasted walnuts
Preparation
Schritt-für-Schritt-Anleitung (für ca. 10 Portionen)
- 1
Preparation
Quarter the red cabbage, remove the core, and slice thinly. Slice the red onions, dice the feta, and briefly toast the walnuts if they aren’t already roasted.
- 2
Marinate
Mix red cabbage & onions with a little olive oil and 1–2 tablespoons of "The Winner Steaks it All – Classic" seasoning blend, then let it sit for 30 minutes.
- 3
Toast
Preheat your fire plate/plancha or a large skillet over medium-high heat. Add 60 g butter, then add the red cabbage mix and sear for 5–8 minutes, turning several times until you get a nice roasted aroma.
- 4
Braise
Move to indirect or lower heat (or reduce the heat) and let it cook gently for another 20–30 minutes, turning occasionally.
Tip: If needed, add a splash of water or apple cider vinegar to prevent sticking and to make the cabbage more tender. - 5
Glaze
Drizzle 75 ml honey or maple syrup over the top, toss everything for 2–3 minutes until the cabbage is glossy and creamy.
- 6
Topping & Finishing Touches
Remove from the heat and sprinkle with 200 g feta and 100 g toasted walnuts. Season to taste with “Winner Steaks it All – Classic” (and salt/pepper if desired).
- 7
Serve
Serve hot as a side dish – perfect with steaks, roasts, or poultry. Especially delicious with warm tomato chimichurri.
Stovetop/Oven Alternative:
In a large roasting pan or pot, complete step 3 on the stove, then cover and braise over medium heat for 15–20 minutes (add a splash of water). Alternatively, cook in the oven at 180°C for about 25–30 minutes, then proceed with steps 5–6.
