Red cabbage filled with couscous

Name: Red cabbage filled with couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small red cabbage (about 1 kg); 7-10 Tbsp Salt; 200 g Couscous; 100 g Almond slivers; 1 small onion; 100 g dried cranberries; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small red cabbage (about 1 kg)
7-10 Tbsp Salt
200 g Couscous
100 g Almond slivers
1 small onion
100 g dried cranberries
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Halve the red cabbage and remove the stalk. Hollow out halves. Pre-cook halves in boiling salted water for about 5 minutes, remove and cool in cold water. Use the rest of the red cabbage from the hollowing for other purposes.
2
Bring 200 ml water and 1/2 teaspoon salt to the boil in a covered pot. Remove from the heat, stir in the couscous and let it swell covered for about 5 minutes. Stir several times with a fork. Roast almond slivers in a pan without fat until golden brown, take them out.
3
Onion peel, in fine cubes cut.
4
Wrap the red cabbage halves with foil on the outside so that they retain their shape. Mix couscous with onion, almonds, cranberries and olive oil, season with salt and pepper. Fill the mixture into the cabbage halves.
5
Place the halves on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out, remove foil, arrange on a plate.