Prep 15 mins
Cook 1 hr 30 mins
I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there‘s always room for one more recipe and the addition of beet (beetroot) makes for an unusual and tasty variation. Traditionally we always have a braised red cabbage side dish for Christmas lunch, last year I served this for a change (but omitted the cloves). The recipe comes from “Leith’s Vegetarian Bible”.
- 12 ounces red cabbage
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 8 ounces raw beets, peeled and diced
- 2 teaspoons soft light brown sugar
- 1 pinch ground cloves, to taste
- 1 tablespoon raspberry vinegar
- 1⁄2 orange, juice of
- salt & freshly ground black pepper, to taste
- Cut the cabbage into quarters, remove the hard core and shred.
- Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
- Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
- NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.