Braised Red Cabbage With Beetroot & Apples
This vibrant and comforting dish combines the earthy sweetness of beetroot, the sharp tang of red cabbage, and the mellow crunch of apples and onions. Fragrant with the warm spice of cinnamon and a hint of red wine vinegar, this slow-cooked medley is a hearty and flavorful celebration of seasonal produce.
— Constant Cookbook
Ingredients
- 1 red cabbage , quartered, core removed
- 4 medium beetroot , peeled and coarsely grated
- 1 Bramley apple , peeled and coarsely grated
- 1 red onion , finely sliced
- 50g butter
- 3 tbsp red wine vinegar
- 3 tbsp light muscovado sugar
- 1 cinnamon stick
Instructions
- 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
- Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well – the mixture will have reduced and softened – then cover and simmer for 15-30 mins more depending on how soft you like it.
Yield
Serves 6
Nutrition
- Calories: 161 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 1.31 milligram of sodium
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