zoom Beetroot and balsamic red cabbage

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    Beetroot and balsamic red cabbage

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    Beetroot and balsamic red cabbage

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 30 minutes

    Serves: 4-6


    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
    10-15g dill 


    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.

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue


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