Save to your scrapbook
Beetroot and balsamic red cabbage
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Thu Nov 29 12:25:20 GMT 2018.
Average user rating