RED CABBAGE WITH BEETROOT
Add some colour and vitamins to your plate with this aromatic cabbage dish. Perfect with boiled Christmas ham
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 161 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 1.31 milligram of sodium
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
RED CABBAGE SAUERKRAUT
This recipe can be multiplied to make as many jars as you like. Simply follow the 2 tbsp kosher salt per 1 liter of filtered water. Once you try this, feel free to experiment adding shredded carrot, beet or apple or play with different spices adjusting to your personal preference.
Provided by Sabrina Currie
Categories Condiment Preserves Side Dish Vegetable
Time P8DT20m
Number Of Ingredients 5
Steps:
- Make a brine of 6 cups water to 3 Tbsp sea salt and stir to dissolve.
- Peel off outer leaves of cabbage, cut in half, remove core and thinly slice or shred. You can use a food processor to shred if you like.
- Place 1/2 tbsp peppercorns and 1 tsp caraway seeds in the bottom of each quart jar. Add shredded cabbage on top of spices and pack it in as evenly as possible, leaving slightly more than an inch of headspace at top of jar.
- Pour brine over red cabbage, leaving 1 inch of headspace (you may have some brine leftover). Top with fermenting weight to keep shredded veggies submerged. It is important to keep your cabbage submerged.
- Close jar with airlock or pickle pipe and fasten gently with jar ring. If you don't have the special lids, put regular canning jar lids on and undo it once or twice a day to release gases (burping the jar) or use a coffee filter secured on top. Leave to ferment at room temperature 5-10 days. These will likely turn cloudy as it starts fermenting and small bubbles will occasionally be rising. This is normal.
- Once the initial fermentation period is over (it is over when you decide you like how it tastes), it is ready to enjoy. Typically this will take 7-10 days. Once finished to your taste, top with a regular canning lid and move jar to cold storage or refrigerator.
- Kept in the fridge, this will keep easily for 3 months or longer. In cold storage, you should plan to use within 3 months. Usually this won't actually go "bad" but will lose the crispness and bright color if left longer. ***If you end up with mold or a horrible smell that is not like vinegar and cabbage, toss it out and start again with fresh sterilized jars.
Nutrition Facts : Calories 102 kcal, Carbohydrate 24 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 10574 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
RED CABBAGE AND BEETROOT SALAD
This refreshing, zingy salad is a celebration of red cabbage. It's a wonderful accompaniment to an outdoor summer feast. For something a little richer, try this beetroot and cabbage coleslaw.
Provided by delicious. magazine
Categories Coleslaw recipes
Time 15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Put the garlic, mustard and vinegar into a bowl and whisk well. Gradually whisk in the olive oil and season generously. Set aside.
- Peel the beetroot and grate using a grater or food processor. Put into a bowl with the shredded cabbage and spring onions, parsley and poppy seeds. Drizzle over the dressing and toss together using two forks.
Nutrition Facts :
QUICK BRAISED RED CABBAGE WITH BEETROOT
This Quick Braised Red Cabbage with Beetroot is full of goodness and delicious festive flavours. It is vegan, gluten free and ready in just over 30 minutes.
Provided by Monika Dabrowski
Categories Party Food Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a large shallow pan/casserole dish (with a lid) heat up the oil, add the ginger, cabbage, grated beetroot and fry over a medium heat for 4 minutes, stirring often.
- Add the rest of the ingredients, stir thoroughly, cover and simmer for about 25 minutes, or until the vegetables are tender. Stir occasionally. Serve hot. Adjust seasoning if necessary, sprinkle with fresh herbs, add the lemon zest and drizzle with a little oil before serving.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 20 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 282 mg, Fiber 3 g, Sugar 14 g, Calories 146 kcal
BRAISED RED CABBAGE WITH BEET
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
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
BRAISED BEETS AND RED CABBAGE
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
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.
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QUICK SAUERKRAUT RECIPE: FERMENTED CABBAGE WITH BEETS AND ...
From craft-mart.com
Servings 20Estimated Reading Time 4 minsCategory RecipesTotal Time 120 hrs 22 mins
- 1. Thinly slice cabbage, except the inner core which you can trim and eat as a snack. Peel and grate carrots and beet(s).
- 2. Mix cabbage, carrots, and beets together in a big glass bowl or enameled pot while adding 2 tablespoons of fine Celtic Salt.
- 3. Leave the bowl for 5-7 minutes until the vegetables release juices, due to their interaction with salt.
- 4. Add cranberries, when in season (optional). Mix and knead well for 5 minutes, pressing on cabbage, so some more juice is released.
BEET AND RED CABBAGE BORSCHT RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 6 hrsServings 20
- Preheat the oven to 400°. In a shallow baking dish, cover the beets with foil and bake until tender, about 1 hour. When cool enough to handle, peel the beets and cut them into 1/2-inch dice.
- Meanwhile, season the meat with salt and pepper and toss with flour just until lightly coated. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil. Add half of the meat and cook over moderately high heat until browned all over; transfer to a bowl with a slotted spoon. Repeat with 1 tablespoon of oil and the remaining meat.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the red cabbage, onions, fennel, garlic and paprika. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the vinegar and honey and cook over moderately high heat until the vegetables start sticking to the casserole and browning lightly, about 3 minutes. Add the beets, browned meat, chicken broth and thyme sprigs and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1 hour and 15 minutes.
- In a medium bowl, mix the sour cream with the horseradish and chives and season with salt and pepper.
RED CABBAGE AND BEET BORSCHT RECIPE - REAL SIMPLE
From realsimple.com
4/5 (5)Total Time 40 minsServings 6
- Heat oil in a large pot or Dutch oven over medium-high. Add caraway seeds and cook, stirring often, until they sizzle and pop, about 1 minute. Add onion; cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Add beets, cabbage, carrots, parsnips, and 1 tablespoon vinegar. Cook, stirring occasionally, until vegetables begin to soften, about 12 minutes.
- Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread.
RED CABBAGE AND BEETROOT BORSCHT | TESCO REAL FOOD
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2/5 (64)Total Time 30 minsCategory SoupCalories 265 per serving
FERMENTED BEET AND RED CABBAGE SAUERKRAUT - CULTURED GURU
From cultured.guru
5/5 (3)Estimated Reading Time 8 minsCategory Fermented FoodsTotal Time 15 mins
- Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
- Place a mixing bowl on your kitchen scale and tare/zero the scale. Note: Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
WARM BALSAMIC RED CABBAGE AND BEET SALAD - SARAH'S CUCINA ...
From sarahscucinabella.com
4.8/5 (6)Category SaladServings 4Total Time 25 mins
- Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
- Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
- Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
SLOW-BRAISED RED CABBAGE, BEETROOT & PEAR RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 1 hr 25 mins
- Slice the cabbage as finely as you can. Peel the beetroot and cut it into fine matchsticks (or you can coarsely grate it to save time). Do the same with the pear – you needn’t peel it though. Finely slice the onion.
- Warm 1 tablespoon of oil in a large saucepan. Throw everything in apart from the sugar. Pop a lid on and cook over a very gentle heat for 1 hour. Give it a stir every so often and make sure it isn’t drying out; add a dash of water if it does.
- Taste the cabbage and tweak the seasoning with salt to your liking. If you’d like it sweeter, add a bit of sugar at this stage, to your taste. Pop the lid back on and cook for a further 15-20 minutes, until completely soft and tender. You can serve it straightaway, but it’s arguably better reheated after a couple of days in the fridge; perfect if you want to get ahead for Christmas dinner.
BRAISED RED CABBAGE AND BEETROOT - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Estimated Reading Time 50 secsCategory Side DishTotal Time 2 hrs 30 mins
- Preheat oven to 160 (140 fan) mark 3. Heat oil in a flameproof casserole and gently fry onion for 10min until softened.
- Add garlic and sugar and fry for 2min. Stir in the cabbage, beetroot, thyme, balsamic vinegar and 100ml (3½fl oz) water.
AMAZING FERMENTED RED CABBAGE SAUERKRAUT WITH BEET, GINGER ...
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5/5 (1)Estimated Reading Time 5 minsCategory SnackTotal Time 168 hrs 30 mins
- Peel the first 2-3 outer leaves from the cabbage and reserve for later. Cut the cabbage in half and remove the core.
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PROBIOTIC BEETROOT AND RED CABBAGE SAUERKRAUT RECIPE | KILNER®
From kilnerjar.co.uk
- Add all of the ingredients to a large bowl and sprinkle the salt all over. Use your hands to scrunch the salt into the vegetables and leave for a few hours, mixing occasionally, until the juices collect in the bottom of the bowl.
- Transfer the mixture into clean glass Kilner® Jars and press down really well. If the juices don’t completely cover the mixture, add more salted water (1 tsp sea salt to 1 cup of water). Make sure you leave around 1.5” headspace between the top of the jar and the liquid.
- Cover with a cabbage leaf and pack it down again. Put the lid on and leave it loosely fastened or if using a clip top, don’t fully fasten the clip.
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