Braised red cabbage and beetroot

Serves: 6

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Total Time: 150

Prep Time: 15

Cook Time: 135

• 1 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• 1 clove(s) garlic, crushed
• 2 tablespoon(s) dark brown sugar
• 1 medium red cabbage, shredded
• 1 medium beetroot, peeled and cut into chunks
• Leaves from a large thyme sprig
• 2 tablespoon(s) balsamic vinegar
• 1 tablespoon(s) freshly chopped curly parsley

Method

1. Preheat oven to 160° (140° fan) mark 3. Heat oil in a fl ameproof casserole and gently fry onion for 10min until softened.
2. Add garlic and sugar and fry for 2min.
3. 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.

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