Name: Maple baked red cabbage and beetroot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium red cabbage; 2 large beetroots; 1 red onion; 2 Tbsp olive oil; 1 Tbsp red wine vinegar; 4 cloves of garlic; 1 tsp marjoram; 1 chilli; Salt & pepper; 2 Tbsp maple syrup; 1 Tbsp chopped walnuts

Maple baked red cabbage and beetroot

17 Jan 2022

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

1 medium red cabbage
2 large beetroots
1 red onion
2 Tbsp olive oil
1 Tbsp red wine vinegar
4 cloves of garlic
1 tsp marjoram
1 chilli
Salt & pepper
2 Tbsp maple syrup
1 Tbsp chopped walnuts

Instructions

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.