Red cabbage risotto from Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes by Didi Emmons

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Notes about this recipe

  • Nancith on August 28, 2017

    This was quite fabulous! An interesting Germanic twist on a dish typically having an Italian flavor. I used the option of anise seeds rather than caraway, and did not use the scallion garnish. A wonderful substitute for dry white wine is dry vermouth, which is also shelf stable once it's opened, and worked great in this dish. The apple is not noticeable texturally, but adds a definite sweet-tart effect. The feta is a necessary & tasty finishing touch.

  • Hawley on October 27, 2015

    We didn't love this, unfortunately. Although we wanted too. I didn't have 1 cup white wine so used 3/4 cup water 1/4 cup lemon juice (a substitution I've used on a smaller scale), but at this scale I think it made the whole thing too sour.

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