Go Back

Braised red cabbage, beet and apple

One of my favourite side dish is braised red cabbage - particularly with roast duck or goose. This braised red cabbage with beet and apple is a special recipe, ideal for special occasions, dinners, and parties. It’s nice cold too so you can serve the leftover with cold meats! Most importantly, it’s incredibly easy to make!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 8 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • 4 medium beets
  • 1 green apple
  • 1 red onion
  • 30 g butter or dairy-free margarine
  • 3 Tbsp red wine vinegar
  • 1 Tbsp cane sugar
  • 1 cinnamon stick

Method
 

  1. Quarter the cabbage and remove the core, then shred it thinly. Peel the apple and beets coarsely. Cut the onion in half, then slice thinly.
  2. Put everything in a large, heavy-based (preferably in cast iron) pan, cover and simmer gently at a low temperature for 30-60 minutes, depending on how well-cooked you like your cabbage.
  3. Before serving, remove the cinnamon stick.