Braised Beets And Red Cabbage Food

BRAISED BEETS AND RED CABBAGE

Braised Beets and Red Cabbage image

Categories Vegetable Side Braise Vegetarian Low Sodium Wheat/Gluten-Free Beet Spring Cabbage Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 7

Ingredients

3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley

Steps:

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

BRAISED RED CABBAGE WITH BEET

Braised Red Cabbage With Beet image

I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there's always room for one more recipe and the addition of beet (beetroot) makes for an unusual and tasty variation. Traditionally we always have a braised red cabbage side dish for Christmas lunch, last year I served this for a change (but omitted the cloves). The recipe comes from "Leith's Vegetarian Bible".

Provided by Mrs B

Categories Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces red cabbage
1 tablespoon olive oil
1 red onion, finely diced
8 ounces raw beets, peeled and diced
2 teaspoons soft light brown sugar
1 pinch ground cloves, to taste
1 tablespoon raspberry vinegar
1/2 orange, juice of
salt & freshly ground black pepper, to taste

Steps:

Cut the cabbage into quarters, remove the hard core and shred.
Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste.
Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required.
NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.

Nutrition Facts : Calories 105.9, Fat 3.7, SaturatedFat 0.5, Sodium 69.3, Carbohydrate 17.9, Fiber 3.8, Sugar 11.5, Protein 2.5

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