Go Back

Braised red cabbage with beetroot

This braised red cabbage with beetroot goes very well with roasted turkey, duck or goose. So it’s ideal in a Christmas or Thanksgiving menu. For a vegan version you can use maple syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 small red cabbage
  • 2 beetroots
  • 1 tsp caraway seeds
  • 1 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp balsamic vinegar
  • 3 Tbsp orange blossom honey
  • Juice of 2 mandarins
  • 1 small cinnamon stick
  • 1 star anise
  • Salt and pepper

Method
 

  1. Thinly slice the onion. Shred or thinly slice the cabbage. Peel then cut the beetroot into small cubes.
  2. Put them in a heavy-based saucepan, then add the all the other ingredients.
  3. Bring to the boil, then gently simmer for about 30 minutes until the cabbage has softened. Add more mandarin juice if it seems too dry.
  4. Serve warm.