Red cabbage with beetroot
Add some colour and vitamins to your plate with this aromatic cabbage dish. Perfect with boiled Christmas ham
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 45 - 1 hr
Vegetarian, Low-fat
Good source of vitamin C
- 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.
- 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.
Get ahead
Make four days ahead and chill. Reheat in the microwave
Per serving
161 kcalories, protein 3g, carbohydrate 28g, fat 3 g, saturated fat 2g, fibre 6g, sugar 26g, salt 1.31 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/74602/
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Ingredients
- 85g golden caster sugar
- 1¼kg red cabbages , quartered, cored and thinly sliced
- 2 large onions , halved and thinly sliced
- 2 eating apples , such as Cox's, peeled quartered, cored and very thickly sliced
- 4 raw beetroot , peeled and cut into wedges
- 2 cinnamon sticks , snapped in half
- 3 star anise
- 300ml red wine
- 1 vegetable stock cube, crumbled
- 25g butter
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 45 - 1 hr
Vegetarian, Low-fat
Good source of vitamin C
Ingredients
- 85g golden caster sugar
- 1¼kg red cabbages , quartered, cored and thinly sliced
- 2 large onions , halved and thinly sliced
- 2 eating apples , such as Cox's, peeled quartered, cored and very thickly sliced
- 4 raw beetroot , peeled and cut into wedges
- 2 cinnamon sticks , snapped in half
- 3 star anise
- 300ml red wine
- 1 vegetable stock cube, crumbled
- 25g butter
Per serving
161 kcalories, protein 3g, carbohydrate 28g, fat 3 g, saturated fat 2g, fibre 6g, sugar 26g, salt 1.31 g
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23 December 2009
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23 December 2009
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