Purple cabbage risotto
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Date: 2025-07-20
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Comments and reviews: 20
covrtd
Lay the cabbage leaves individually on a layer of paper towels and salt generously, add a pinch of sugar too!
Leave for about 30 minutes and remove the salt, rinse off the remaining salt.
Then use the cabbage to make the risotto! This will remove the 90% water that is in the leaves and will take on every bit of flavor that you add, into its cell membranes that were once filled with said water.
Love a former James Beard vegan chef! I don’t miss the job but miss teaching a lot!
Love the idea! Love the color more!
If you want the purple color to pop more, quick boil the cabbage leaves and then dunk in an ice bath before the salt process!
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Lay the cabbage leaves individually on a layer of paper towels and salt generously, add a pinch of sugar too!
Leave for about 30 minutes and remove the salt, rinse off the remaining salt.
Then use the cabbage to make the risotto! This will remove the 90% water that is in the leaves and will take on every bit of flavor that you add, into its cell membranes that were once filled with said water.
Love a former James Beard vegan chef! I don’t miss the job but miss teaching a lot!
Love the idea! Love the color more!
If you want the purple color to pop more, quick boil the cabbage leaves and then dunk in an ice bath before the salt process!
reply
MrSafeTCam
God I hate Arborio. When I was growing up my dad only ever bought Arborio rice, not because he ever cooked Risotto or anything, but because he thought Italian sounding things were cool. This meant that when we were having rice as a side dish, we'd get Arborio way overcooked as though it were normal rice. It would absorb the taste of the hard water and just tasted of chemicals.
My brother and I called it Roof Paste because it had the texture and color of waterproof construction sealant.
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God I hate Arborio. When I was growing up my dad only ever bought Arborio rice, not because he ever cooked Risotto or anything, but because he thought Italian sounding things were cool. This meant that when we were having rice as a side dish, we'd get Arborio way overcooked as though it were normal rice. It would absorb the taste of the hard water and just tasted of chemicals.
My brother and I called it Roof Paste because it had the texture and color of waterproof construction sealant.
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BakerVS
Nice! Personally, I wouldn't bother with the peas, though. On the one hand, that purple colour is great as it is, the peas are almost a bit distracting in my eyes. I'd leave it completely purple or at most add some parsley.
Also, in my mind peas and red cabbage don't quite go together. One is a fresh and bright spring vegetable, the other is an autumn vegetable good with a hearty stew.
Otherwise, I reckon gorgonzola would also work great! Cheers
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Nice! Personally, I wouldn't bother with the peas, though. On the one hand, that purple colour is great as it is, the peas are almost a bit distracting in my eyes. I'd leave it completely purple or at most add some parsley.
Also, in my mind peas and red cabbage don't quite go together. One is a fresh and bright spring vegetable, the other is an autumn vegetable good with a hearty stew.
Otherwise, I reckon gorgonzola would also work great! Cheers
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bulletproofblouse
I'm transported back to the first time I saw the TV version of HItchhikers' Guide To The Galaxy, the scene on the Vogon ship with the Hey! Hagrobiscuit! and I found it weird and a bit scary because I was only something like 5. A few years later I decided it was the greatest thing I'd ever seen and a few more years later I devoured all five parts of the trilogy.
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I'm transported back to the first time I saw the TV version of HItchhikers' Guide To The Galaxy, the scene on the Vogon ship with the Hey! Hagrobiscuit! and I found it weird and a bit scary because I was only something like 5. A few years later I decided it was the greatest thing I'd ever seen and a few more years later I devoured all five parts of the trilogy.
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marekvyrostko
would you consider explaining the frozen peas a bit I swear all of the frozen veg I buy from store has instructions on a package to boil or steam or fry it for like 5 minutes. Yet you just throw them in to thaw. Is the instruction on the package related to some sort of a safety issue Are frozen veg ready to eat while frozen
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would you consider explaining the frozen peas a bit I swear all of the frozen veg I buy from store has instructions on a package to boil or steam or fry it for like 5 minutes. Yet you just throw them in to thaw. Is the instruction on the package related to some sort of a safety issue Are frozen veg ready to eat while frozen
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aragusea
I found it very unusual to use (relatively) large amounts of butter in risotto, and I thought that it might be an American influence on the Italian cuisine, but it is actually common to use butter in risotto, and there's even a term for that in Italian (mantecatura.
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I found it very unusual to use (relatively) large amounts of butter in risotto, and I thought that it might be an American influence on the Italian cuisine, but it is actually common to use butter in risotto, and there's even a term for that in Italian (mantecatura.
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teitonii
i don't know why but purple food has such thin lines between tasty looking and vomit inducing to me and i don't even know where this one lands, it kinda flipped back and forth several times throughout the video. good video though as always
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i don't know why but purple food has such thin lines between tasty looking and vomit inducing to me and i don't even know where this one lands, it kinda flipped back and forth several times throughout the video. good video though as always
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gaps1234
My mom started to make this a few years ago. I'm still amazed how good this salad tastes in risotto. I don't know her recipe, but there are no peas. Also, we add Parmesan cheese and gorgonzola (blue cheese) to it on the plate. So good!
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My mom started to make this a few years ago. I'm still amazed how good this salad tastes in risotto. I don't know her recipe, but there are no peas. Also, we add Parmesan cheese and gorgonzola (blue cheese) to it on the plate. So good!
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Memotag
Alternatively, make a purple cabbage stock by simply boiling purple cabbage in plain water until the color is absorbed by the water, then straining out the cabbage then reducing the purple stock to concentrate.
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Alternatively, make a purple cabbage stock by simply boiling purple cabbage in plain water until the color is absorbed by the water, then straining out the cabbage then reducing the purple stock to concentrate.
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DianeH2038
I make risotto in my rice cooker using the porridge setting, and it comes out beautifully! I agree that there's no need to stand over it stirring and adding tiny bits of stock. I covet that Made In saucier.
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I make risotto in my rice cooker using the porridge setting, and it comes out beautifully! I agree that there's no need to stand over it stirring and adding tiny bits of stock. I covet that Made In saucier.
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JacksonKirk-uy1br
Great video! It would be cool to see your take on she crab soup, from the Carolina lowcountry. It’s definitely not the most economical dish, but I think it’s one of the best soups out there.
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Great video! It would be cool to see your take on she crab soup, from the Carolina lowcountry. It’s definitely not the most economical dish, but I think it’s one of the best soups out there.
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simonjanssen4951
I appreciate the explanations/justifications you give at each step. Turns a regular old recipe video (usually less useful than its written counterpart) into a educational cooking video!
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I appreciate the explanations/justifications you give at each step. Turns a regular old recipe video (usually less useful than its written counterpart) into a educational cooking video!
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S1dew1nderNL
My fun time exists of serving this type of home cooking to friends and family and recieving all the compliments of Winning Master Chef or Open your own Restaurant for Christ's sake!
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My fun time exists of serving this type of home cooking to friends and family and recieving all the compliments of Winning Master Chef or Open your own Restaurant for Christ's sake!
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AlexofZippo
Man, i love not particularly giving a crap about food traditions cause the last time I heard someone defend themselves like that there was a reasonable chance fists would be thrown
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Man, i love not particularly giving a crap about food traditions cause the last time I heard someone defend themselves like that there was a reasonable chance fists would be thrown
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bartesveldt
I had a purple risotto some time ago in Italy. That one was made with an Amarone wine. The combination of sweet red wine with blueberries and parmezan cheese is surprisingly good!
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I had a purple risotto some time ago in Italy. That one was made with an Amarone wine. The combination of sweet red wine with blueberries and parmezan cheese is surprisingly good!
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thebiglimey
I truly appreciate you calling out the food police/gatekeepers. I'm a massive fan of just dumping in ingredients, I'm not running a michelin star kitchen, I just want good food!
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I truly appreciate you calling out the food police/gatekeepers. I'm a massive fan of just dumping in ingredients, I'm not running a michelin star kitchen, I just want good food!
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mikececconi2677
Look, I'm sure it tastes good but I'd have to close my eyes, because it looks like what Grimace would make after too many McRibs and that's all I'd be able to think about.
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Look, I'm sure it tastes good but I'd have to close my eyes, because it looks like what Grimace would make after too many McRibs and that's all I'd be able to think about.
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larrylarry3461
What'd be interesting is if it was possible to preserve the pH indicating properties of the cabbage, then when you went to squeeze some lemon the meal would turn red!
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What'd be interesting is if it was possible to preserve the pH indicating properties of the cabbage, then when you went to squeeze some lemon the meal would turn red!
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Charuchii
In the Netherlands we often eat red cabbage with little apple cubes. I feel that might be a really fresh addition to this dish as well, I feel inspired to try this!
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In the Netherlands we often eat red cabbage with little apple cubes. I feel that might be a really fresh addition to this dish as well, I feel inspired to try this!
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TheBasketofYT
I almost never comment on Adam vids but I am now because I want Adam to know you got a Basket watching. Thanks for the knowledge. Long live the empire.
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I almost never comment on Adam vids but I am now because I want Adam to know you got a Basket watching. Thanks for the knowledge. Long live the empire.
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