Red cabbage with apples, beetroot and nutmeg

A richly flavoured and dramatic way to prepare braised red cabbage. Ideal as an accompanying vegetable dish to various autumnal meals. 

2 tbsp 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
1/4 tsp grated fresh nutmeg
3 tbsp Fairtrade sugar
3 tbsp white or red wine vinegar
1/2 cup vegetable stock
sea salt and freshly ground pepper

Melt the butter in a large casserole dish 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 and cook on low to medium heat for 10-15 minutes, stirring every now and then. Serves 4-6

Good tip:

An acidic ingredient in the form of vinegar, wine or citrus juice is needed to preserve the cabbage’s dramatic shade of red, otherwise it turns a less desirable shade of blue!

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