Red Cabbage Bruschetta
Healthy, because
Even smarter
Red cabbage owes its beautiful purple colour to the anthocyanins it contains. As antioxidants, these protect the body cells from harmful free radicals. In addition, the vegetables provide plenty of satiating fibre.
If you like, you can use this recipe as a basic recipe for a delicious vegetable spread: For example, instead of red cabbage, pumpkin, carrots or beetroot are also perfect and also provide plenty of vital substances.
Ingredients
- to garnish
- Sunflower seed
- parsley
- Ingredients
- 1 Tbsp sunflower oil
- salt
- peppers (freshly ground)
- 2 Tbsps Red wine vinegar
- 250 milliliters Apple juice
- 1 Baguette (with sunflower seeds)
- 2 Tbsps Walnut oil
- 200 grams cream cheese
- 1 Tbsp lingonberry (jarred)
- 1 splash lemon juice
Preparation steps
Rinse, trim, and julienne the red cabbage. Peel and chop the onion. Heat the sunflower oil in a pot, and then cook the onion and cabbage. Season with salt and pepper. Deglaze with the vinegar and apple juice. Simmer, half-covered, for 20 minutes or until soft. Remove from the heat and let cool.
Preheat the broiler.
Slice the bread, and then place on a wire rack on a baking sheet. Cook until golden brown on both sides. Remove from the oven and drizzle with a little walnut oil.
Puree the red cabbage with the cream cheese, lingonberries, and lemon juice. Add some of the cabbage cooking liquid if the mixture is too thick. Season with salt and pepper, and spread onto the sliced bread. Drizzle with the remaning oil and garnish with sunflower seeds and parsley.
