Dark Cabbage Stewed In Red Wine Served With Smooth Polenta
A simple yet warming dish. We recommend using the traditional coarse polenta to get the best flavour, but feel free to use quick-cook polenta if you are running
Ingredients
- 1 Large Onion
- 625 g Dark Green Cabbage
- 200 ml Red Wine
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1 Tablespoon Olive Oil
- 250 g Polenta
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