Maple baked red cabbage and beetroot
You can serve this maple baked red cabbage and beetroot as part of a vegan meal (with salad and mashed potatoes) or as a side dish with roast or pan-fried meat – it goes well with chicken, duck, goose, game and pork.
Ingredients
Method
- Preheat the oven to 190C.
- Cut the cabbage into 2cm thick slices. Trim the beets and cut them into ½ cm slices. Cut the onion into wedges. Cut the chilli into slices.
- Arrange the cabbage, onion and beetroot in a baking dish and scatter the garlic and chilli around them (unpeeled).
- Mix the oil with the vinegar then add the marjoram. Brush the vegetables with this, then pour any remaining over them. Season with salt & pepper. Cover the dish with foil, then bake for 15 minutes.
- Drizzle or brush them with maple syrup and scatter some walnuts around them.
- Bake for another 10-15 minutes, uncovered, until tender and slightly caramelised.
- Take the dish out of the oven. Squeeze the garlic flesh out of the skin and rub it into the cabbage. Serve warm.