Red Cabbage Risotto with Blunzen and Glazed Apples
For the red cabbage risotto with blunzen and glazed apples, first cut red cabbage into lozenges. Bring the remaining red cabbage ingredients to the boil and allow to cool. Let the red cabbage steep for 20 minutes in the still lukewarm broth. For the risotto, finely dice the shallots and sauté in a saucepan with … Read more