One of the great things about a good red cabbage recipe is that it can be made in advance - saving you time on the big day itself. This recipe is actually even better made in advance as the flavours of the cabbage, beetroot and balsamic vinegar have time to mingle.
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Yields:
6
Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
76
Ingredients
1Tbsp.
olive oil
1
medium onion, finely chopped
1
garlic clove, crushed
2Tbsp.
dark brown sugar
1
medium red cabbage, shredded
1
medium beetroot, peeled and cut into chunks
Leaves from a large thyme sprig
2Tbsp.
balsamic vinegar
1Tbsp.
freshly chopped curly parsley
Directions
Step 1
Preheat oven to 160 (140 fan) mark 3. Heat oil in a flameproof casserole and gently fry onion for 10min until softened. Add garlic and sugar and fry for 2min.
Step 2
Stir in the cabbage, beetroot, thyme, balsamic vinegar and 100ml (3½fl oz) water. Cover and cook in oven, stirring occasionally, for 2hr until tender. Garnish with parsley to serve.
Per Serving:
Calories: 76
Total carbs: 11 g
Sugars: 10 g
Total fat: 3 g
Saturated fat: 1 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
