Red cabbage with beetroot

Red cabbage with beetroot

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(4 ratings)

Prep: 30 mins Cook: 45 mins - 1 hr

Easy

Serves 8
Add some colour and vitamins to your plate with this aromatic cabbage dish. Perfect with boiled Christmas ham

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal161
  • fat3g
  • saturates2g
  • carbs28g
  • sugars26g
  • fibre6g
  • protein3g
  • salt1.31g
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Ingredients

  • 85g golden caster sugar
  • 1¼kg red cabbage, quartered, cored and thinly sliced
  • 2 large onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 eating apple, such as Cox's, peeled quartered, cored and very thickly sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 4 raw beetroot, peeled and cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 cinnamon stick, snapped in half
  • 3 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 300ml red wine
  • 1 vegetable stock cube, crumbled
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 1 Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.

  2. Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well – the mixture will have reduced and softened – then cover and simmer for 15-30 mins more depending on how soft you like it.

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Comments (5)

denishealey's picture

Delicious! I added a bit of red wine vinegar as well which gives a lovely tartness to go with the sweet. Can't wait to eat it!

careyj1's picture
3

tasted good. Was a bit disappointed that the beetroot flavour didn't really come through. May try pan frying the beetroot first next time then layering as per the instructions.

annettelynn1974's picture
4

Quite tasty! I added spiced wine instead of plain, dry red and some raisins. (I ignored the mention of vinegar.) Also, I didn't have star anise on hand, so I used whole cardamom and threw in a couple of cloves instead. Lovely colorful, savory dish to add to the spread.

romacrump's picture

Tried to do this - at then end of the method it says "mix the wine, vinegar and stock cube" However, in the ingredients there is no mention of vinegar!!!??

oolabetty's picture
5

Just made this for christmas and it is fabulous, really tasty. I made it for 12 and it worked perfectly.

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