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Braised red cabbage & beetroot
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Serves: 6 - 8
1 medium red cabbage (about 750g)
500g bunch raw beetroot, scrubbed
1 tbsp olive oil
1 onion, finely chopped
1 tsp ground allspice
2 bay leaves
3 garlic cloves, sliced
4 tbsp cider vinegar
20g pack dill, chopped
150ml soured cream, to serve
1. Quarter the cabbage, remove the core, then finely shred. Top and tail the beetroot (reserving the stems), halve, then cut into thin slices. Cut the stems in half widthways.
2. Heat the oil in a large heavy-based saucepan. Cook the onion with a pinch of salt for 8 minutes, until starting to soften. Add the cabbage, beetroot slices and stems; season. Cook for 10 minutes, stirring occasionally. Add the allspice, bay leaves, garlic and 2 tbsp vinegar. Reduce to a low-medium heat and cook for 1 hour, stirring every now and then, until tender.
3. Add the remaining 2 tbsp vinegar and season. Stir through 1⁄2 the dill. Serve topped with the soured cream and with the remaining dill scattered over.
Typical values per serving:
This recipe was first published in November 2020.