Braised Red Cabbage and Beetroot
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.