Red cabbage with beetroot
If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Red cabbage with beetroot might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 3g of fat, and a total of 170 calories. This recipe serves 8 and costs $1.18 per serving. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of red wine, beetroot, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 21 person have made this recipe and would make it again. Overall, this recipe earns a not so tremendous spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Red Cabbage, Radish And Beetroot, Red cabbage, beetroot & apple salad, and Sausages with warm red cabbage & beetroot slaw.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
2 eating apples, such as Cox's, peeled quartered, cored and very thickly sliced
4 raw beetroot, peeled and cut into wedges
25g butter
1¼kg red cabbages, quartered, cored and thinly sliced
2 cinnamon sticks, snapped in half
85g golden caster sugar
2 large onions, halved and thinly sliced
300ml red wine
3 star anise
1 vegetable stock cube, crumbled
Equipment:
frying pan
Cooking instruction summary:
1 Mix the sugar with 1 tsp salt andplenty of black pepper. In a large,heavy-bottomed pan, layer up ahandful of the cabbage, onions,apples and beetroot with the spicesand sprinkle with some of thesugar, repeating with the layersuntil all the ingredients are used up.Mix the wine, vinegar and stockcube, pour over the cabbage anddot the butter on top. Tightly coverthe pan and bring to the boil over amedium heat. When you can hear itboiling, turn down the heat to lowand simmer for 30 mins. Stir well– the mixture will have reduced andsoftened – then cover and simmerfor 15-30 mins more depending onhow soft you like it.
Step by step:
1. 1
2. Mix the sugar with 1 tsp salt andplenty of black pepper. In a large,heavy-bottomed pan, layer up ahandful of the cabbage, onions,apples and beetroot with the spicesand sprinkle with some of thesugar, repeating with the layersuntil all the ingredients are used up.
3. Mix the wine, vinegar and stockcube, pour over the cabbage anddot the butter on top. Tightly coverthe pan and bring to the boil over amedium heat. When you can hear itboiling, turn down the heat to lowand simmer for 30 mins. Stir well– the mixture will have reduced andsoftened – then cover and simmerfor 15-30 mins more depending onhow soft you like it.
Nutrition Information:
covered percent of daily need
