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Beetroot and balsamic red cabbage
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500g red cabbage
500g raw beetroot
2 tbsp vegetable or sunflower oil
1 small red onion, finely chopped
50g demerara sugar
3 tbsp balsamic vinegar
5 allspice berries, crushed
40g chopped walnuts
1. Quarter the cabbage, cut away the core and shred into 5mm pieces. Peel the beetroot and grate using a box grater. (Or use the coarse grater attachment on a food processor for both.)
2. Set a large, heavy-based pan or casserole over a medium heat. Add the oil and heat for about 30 seconds then add the onion and a pinch of salt. Soften, without colouring, for 5 minutes, then add the cabbage and cook for 10 minutes, stirring occasionally. Add the beetroot, sugar, vinegar, allspice and a heavy grinding of black pepper. Stir, cover and reduce the heat to low. Cook slowly for 1 hour, stirring once or twice, until the cabbage is tender.
3. Season and, just before serving, sprinkle with the walnuts and use a pair of clean scissors to chop the dill over the top.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 784kJ
This recipe was first published in November 2018.
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