Cabbage and Beetroot and Apple Saute Recipes

Ingredients :

40g butter

1/2 red cabbage, thinly shredded

1 tbsp chopped thyme

2 tsp caraway seeds

1 tsp ground mixed spice

1 tbsp sugar

150ml red wine

2 tbsp port

2 tbsp red wine vinegar

2 dessert apples

250g cooked beetroot, cubed

50g pecan nuts, toasted

salt and pepper

Method :

Melt 25g of the butter, add cabbage, thyme, caraway seeds, spice, sugar, fry 10 minutes.
Add wine, port, vinegar, bring to boil, cover, cook over low heat for 20 minutes.
Quarter, core and thickly slice the apples.
Melt the remaining butter and fry the apples for 4-5 minutes until lightly golden.
Add to cabbage with the pan juices and the beetroot.
Cover, cook for 15-20 minutes until cabbage is tender.
Toast pecan nuts over moderate heat.
When cabbage is cooked, season to taste with salt and pepper, stir in the nuts.
Ready to serve

Serves 4

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