Vegetable Recipes - Cabbage, Beetroot and Apple Sauté Recipe

Ingredients

Serve 4

• 40 g/1 1/2 oz butter

• 1/2 red cabbage, thinly shredded

• 1 tablespoon chopped thyme

• 2 teaspoons caraway seeds

• 1 teaspoon ground mixed spice

• 1 tablespoon sugar

• 150 ml/1/4 pint red wine

• 2 tablespoons port

• 2 tablespoons red wine vinegar

• 2 dessert apples

• 250 g/8 oz cooked beetroot, cubed

• 50 g/2 oz pecan nuts, toasted

• salt and pepper

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Method:

1. Melt 25 g/1 oz of the butter in a large frying pan, add the cabbage, thyme, caraway seeds, spice and sugar, and fry for 10 minutes.

2. Add the wine, port and vinegar, and bring to the boil. Cover the pan and cook over a low heat for 20 minutes.

3. Meanwhile, quarter, core and thickly slice the apples. Melt the remaining butter in a clean frying pan and fry the apples for 4-5 minutes until lightly golden.

4. Add to the cabbage with the pan juices and the beetroot. Cover and cook for a further 15-20 minutes until the cabbage is tender.

5. Toast the pecan nuts in a dry frying pan over moderate heat. When the cabbage is cooked, season to taste with salt and pepper, stir in the nuts and serve immediately.

Note: Buy the vacuum-sealed packets of beetroot cooked without the addition of vinegar for this recipe.