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| Red cabbage with beetroot, apples, cinnamon and raisins |
To preserve the dramatic colour of this richly flavoured braised red cabbage, an acidic ingredient in the form of vinegar or citrus juice is needed, otherwise it turns an undesirable shade of blue
Serves 4-6
Red cabbage with beetroot, apples, cinnamon and raisins ingredients: 2 tablespoons butter. 2 cloves garlic, crushed. 1 red onion, thinly sliced. 1 large beetroot, peeled and grated. 1/2 small red cabbage, thinly sliced. 1 apple, cored and roughly chopped. 1/3 cup raisins. 1/4 teaspoon grated fresh nutmeg. 3 tablespoons brown sugar. 3 tablespoons vinegar. 1/2 cup chicken or vegetable stock. Sea salt and freshly ground pepper
Red cabbage with beetroot recipe: Melt the butter in a large ovenproof casserole and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes. Add all the remaining ingredients, season generously and stir to combine. Cover tightly and cook for 1 hour, stirring the vegetables after 30 minutes. If you prefer the cabbage to be meltingly tender, cover and cook for a further 15-20 minutes. By then, the red cabbage with beetroot is ready
