I read on google the benefit of eating red cabbage is that it can lower risk of cardiovascular disease. It also says that red cabbage or purple colour reveals a strong dose of antioxidants. Well, presentation not great but taste is always awesome.
Red cabbage is sweeter and milder in flavour than green cabbage. There are many different ways to cook red cabbage. I opted to cook without vinegar, apples, spices or wine. I choose to cook it with vegetables stock and muscat. In addition, I have added black bean. I like my food to be vibrant as well as healthy, I added carrots, sweet baby capsicums and medley tomatoes.
Today I am having all leftovers that I combine to make a new colourful meal. I have included the links for fried drumettes and braised red cabbage below. You have to cook them first before doing your paella. The paella vegetables mussels are written down here. Let’s cook!!!
16 mussels, scrubbed and debearded
250 g medium grain rice
700 ml water, plus extra
1 bunch baby carrots, peeled, trimmed
250 g cherries tomatoes
200 g sliced mushrooms
2 plum tomatoes, chopped
5 garlic cloves, peeled
1 small red Spanish onion, peeled and chopped
1 red capsicum, deseeded, cut into strips
2 bay leaves
1 Tbs garlic minced
2 Tsp cayenne powder (OPT)
1 Tsp paprika powder
1 Tsp oregano dried
1/2 Tsp nutmeg powder
Drizzle lemon juice
A pinch or two of chilli flakes
Salt and black pepper to taste
Preheat oven 180 degrees C fan forced. Line a baking tray with baking paper. Place the carrot on prepared tray. Roast for 10 minutes. Add the tomatoes. Roast for 15 minutes or until vegetables are soft and lightly browned.
Heat the olive oil in a paella pan over medium heat. When hot, add the onion and cook well until it starts to brown, then add the capsicum and garlic and continue to cook over medium heat until softened. Tip in cayenne and paprika, stir and cook lightly for a few seconds, don’t overdo it or they will burn. Add chopped tomato and cook a couple of minutes longer. Remove from the pan and set aside to cool about 5 minutes then puree to a paste.
In the same pan, heat another 1-2 tbsp olive oil and fry the rice well until starting to colour a bit. Add capsicums, mushrooms, onion paste, bay leaves, oregano, nutmeg, and fry for about 5 minutes. Stir in the water and pepper.
Bring to a simmer, then turn the heat right down. Cook the rice for about 25 minutes, without stirring, adding a splash of water if it’s drying out. Bring out roasted carrots and cherries tomatoes, let cool for 5 minutes. Then cut them to bite size and set aside. I know it may be messy and mushy.
When the rice is just about cooked and the moisture has mostly been absorbed (it shouldn’t be soggy), add the mussels, pushing them well down into the rice. Continue to cook until the mussels open. Once all the mussels have opened, remove from the heat, add in carrots and cherries tomatoes. Gently mix them up and taste if needed salt. Set rice in a warm place for 5-10 minutes. Before serving, drizzle lemon juice and sprinkle chili flakes.
Warm fried drumettes and braised red cabbage in microwave. Then add them to my paella vegetables mussels. Serve with a glass of red wine.
Note: you can use vegetables stock. You can have any ingredients like prawns or fish instead of mussels. You may omit cayenne powder and chili flakes. You don’t have to roast carrot and cherries tomatoes. Just parboil carrot and cut them into bite size. Cherries tomatoes can be added with capsicum just cut into half or chopped. You can add any herbs. Discard mussels that are not open. Do not put salt too much as mussels spits out sea water.
My fried drumettes recipe: https://helenscchin.com/2020/08/03/fried-drumettes/
My braised red cabbage recipe: https://helenscchin.com/2019/05/13/braised-red-cabbage/