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Red cabbage with beetroot

Red cabbage with beetroot

A star rating of 3.8 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal161
fat3g
saturates2g
carbs28g
sugars26g
fibre6g
protein3g
low insalt1.31g
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Ingredients

  • 85g golden caster sugar
  • 1 ¼kg red cabbage , 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
  • 3tbsp red wine vinegar

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS

GET AHEAD
Make four days ahead and chill. Reheat in the microwave

Recipe from Good Food magazine, December 2009

Goes well with

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Overall rating

A star rating of 3.8 out of 5.9 ratings
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