Braised red cabbage with beetroot & apples

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olive magazine

7 ratings

Recipe by olive magazine

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1. Put the cabbage, beetroot, apple and onion in a large casserole or deep sauté pan.
2. Add the remaining ingredients, season well, cover with a tight-fitting lid and set the pan over a low heat. Cook for about 11/2 hours, stirring occasionally until the cabbage is tender.
3. Remove the cinnamon stick, season and serve.

Per serving

150 kcalories, protein 2.5g, carbohydrate 19.8g, fat 7.3 g, saturated fat 4.3g, fibre 4.6g, salt 0.25 g

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• wheelermania

  20 December 2007

  wheelermania rated this recipe

  

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• purepurple

  28 December 2007

  purepurple rated and commented on this recipe

  

  Nice to try something different. The aroma was lovely.

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• doug wilson

  30 December 2007

  doug wilson rated this recipe

  

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• MsVanDeKamp

  17 April 2008

  MsVanDeKamp rated and commented on this recipe

  

  Reminded me of a dry chutney, left it overnight to let the flavours develop and ate as a side salad with a sandwich for lunch. Mmm

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• Yvonne McFarlane

  21 December 2008

  Yvonne McFarlane rated and commented on this recipe

  

  Had 10 people for an evening meal and decided to include this cabbage recipe. Went down a treat!! Even one of the male guests told me he NEVER eats cabbage and was surprised and delighted when he literally "cleared his plate". Definitely will be cooked again. I have an aga and so I just placed all ingredients in a heavy/airtight saucepan and placed in the slow oven/bottom oven for approx 3 hours, brilliant, hassle free.

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• Nicola

  01 February 2009

  Nicola rated and commented on this recipe

  

  Tasty, and a good way to use up half the contents of a January veg box!! It does make a lot though - it did 2 of us as a side dish for 2 nights, plus three days worth of lunches (in sandwiches as someone else had suggested), and I still had some which needed to be thrown out.

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• MamaMoJo

  28 September 2009

  MamaMoJo rated and commented on this recipe

  

  This was delicious - made half the quantity and ate it with baked potatoes. Rich and warming flavours and aromas... great food on a cold day!

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Ingredients

• 1 red cabbage , quartered, core removed
• 4 medium beetroot , peeled and coarsely grated
• 1 Bramley apple , peeled and coarsely grated
• 1 red onion , finely sliced
• 50g butter
• 3 tbsp red wine vinegar
• 3 tbsp light muscovado sugar
• 1 cinnamon stick

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 1 red cabbage , quartered, core removed
• 4 medium beetroot , peeled and coarsely grated
• 1 Bramley apple , peeled and coarsely grated
• 1 red onion , finely sliced
• 50g butter
• 3 tbsp red wine vinegar
• 3 tbsp light muscovado sugar
• 1 cinnamon stick

Per serving

150 kcalories, protein 2.5g, carbohydrate 19.8g, fat 7.3 g, saturated fat 4.3g, fibre 4.6g, salt 0.25 g

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