Red cabbage ragù
Red cabbage ragù to dress pasta with a vegetable ragù that is also easy to prepare.
Servings 4 serves
Ingredients
- 350 g of red cabbage or carrots
- 5 g of fresh parsley
- 1 yellow onion, approx. 200 g
- 50 g of tomato paste
- 100 ml of lukewarm or hot water
- 20 g of butter
- 10 g of olive oil
- 50 g of red wine
- 200 ml of water
- 40 g of unsalted soy sauce
- 20 g of granulated or brown sugar
- salt to taste
Instructions
- Wash the cabbage and parsley. Discard the onion's skin.
- Finely chop the onion, parsley, and cabbage, keeping the ingredients separate.
- In a glass, dissolve the tomato paste in 100 ml of warm water.
- In a high-sided saucepan, melt the butter with the olive oil.
- Add the onion and a pinch of salt, stir, and fry gently for 2 minutes. Then, add the cabbage, stir, and cook for 3 minutes over low heat on a small burner, then add the diluted tomato paste.
- Stir, add the red wine, and cook for five minutes over medium-low heat on a small burner.
- Add the sugar, soy sauce, water, and half of the finely chopped parsley, setting aside the rest for garnish, then stir.
- Cook over medium-low heat for about 30-40 minutes. Towards the end of cooking, add water if necessary; conversely, if the sauce is too runny, continue cooking.
- Then turn off the heat, taste, and add salt if needed. Add the remaining parsley and stir.
Tips
- Use this sauce to dress your favorite pasta, preferably short pasta.
- You can prepare it in advance and refrigerate it for a few days. Or you can store it in the freezer for a month.