🍽️ Red Cabbage with Halloumi and Walnuts in the Oven with Caramelized Grapes

Name: Red Cabbage with Halloumi and Walnuts in the Oven with Caramelized Grapes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 small red cabbage (600 g each); 6 tbsp olive oil; 1 pinch chili flakes; salt; pepper; 4 tbsp walnut kernels (15 g each); 150 g halloumi cheese (45 % fat in dry matter); 200 g red seedless grapes; 1 small red onion; 1 tsp honey; 100 ml white wine (or light grape juice); 1 handful parsley; 0.5 tsp crushed pink peppercorns

511 kcal · 30 min · 4 servings

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Ingredients

2 small red cabbage (600 g each)
6 tbsp olive oil
1 pinch chili flakes
salt
pepper
4 tbsp walnut kernels (15 g each)
150 g halloumi cheese (45 % fat in dry matter)
200 g red seedless grapes
1 small red onion
1 tsp honey
100 ml white wine (or light grape juice)
1 handful parsley
0.5 tsp crushed pink peppercorns

Instructions

1. Remove the tough core from the red cabbage and wash the head thoroughly.
2. Cut the cabbage into about 8 thick slices (each 1 to 1.5 centimeters thick).
3. Place the slices on a baking sheet lined with parchment paper.
4. Brush the slices with 2 tablespoons of olive oil.
5. Season the cabbage with chili flakes, salt, and pepper.
6. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
7. Bake the cabbage in the oven for 15 to 20 minutes.
8. Roughly chop the walnuts.
9. Cut the halloumi cheese into small cubes.
10. Mix the walnuts, halloumi, and 2 tablespoons of oil in a bowl.
11. Remove the cabbage from the oven halfway through the baking time.
12. Distribute the cheese-nut mixture evenly over the red cabbage slices.
13. Place the cabbage back in the oven and finish baking.
14. Wash the grapes and remove them from the stems.
15. Peel the onion and cut it into half slices.
16. Heat the remaining oil in a pan over medium heat.
17. Sauté the grapes and onions in the pan for 5 minutes.
18. Add the honey and caramelize the mixture for another 5 minutes.
19. Deglaze the pan with grape juice or wine.
20. Let the liquid reduce briefly.
21. Remove the finished red cabbage from the oven.
22. Portion the cabbage onto plates (2 slices per portion).
23. Wash the parsley and shake it dry.
24. Roughly chop the parsley.
25. Place the caramelized grapes on the red cabbage.
26. Sprinkle the dish with the parsley and peppercorns.
27. Serve the dish immediately.

Nutrition per serving

kcal: 511
Protein: 18 g · Fett/Fat: 38 g · Carbs: 21 g