Vital Veg, organic farm, red cabbage

Braised Red Cabbage and Beetroot

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

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.

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.

Main Ingredient Tags: