Select Page

Braised Red Cabbage & Beetroot

A simple and exquisite dish of thinly sliced red cabbage and grated beetroot braised with red wine, balsamic vinegar and grounding spices.

  • Serves4
  • Cooks in 40 mins
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Oil-free Grain-free
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Essential Vitamins Minerals

Ingredients

✓ adds to shopping list

  • 6 cups red cabbage - finely sliced
  • 2 beetroot - grated
  • ½ cup red wine
  • ¼ cup balsamic vinegar
  • 2 bay leaves
  • 1 tsp cumin seeds
  • ½ - 1 tsp salt | dulse
  • ½ tsp allspice - gnd
  • ½ - 1 tsp chilli flakes - optional
Loading

Method

 

Braised Red Cabbage & Beetroot

 

PREHEAT oven 400F | 200C

 

WASH and grate 2 beetroots directly into the baking dish.

 

WASH cabbage, cut it in half and thinly slice about 6 generous cups.

 

PLACE sliced cabbage in a baking dish with grated beetroot.

 

ADD remaining ingredients and toss to mix well.

 

COVER and bake for 20 mins.

 

STIR and bake for another 20 – 30 mins until buttery tender.

 

REMOVE from oven. Stir well. Discard bay leaves. Cover and keep warm.

 

SERVE braised red cabbage and beetroot, garnished with herbs.

 

Serving Ideas
with steamed greens
Green Beans & Radish with Toasted Garlic
Parsnip & Sweet Potato Oven Fries
Sage & Rosemary Roasted Potato Wedges
Salad Greens
Radish & Kale Salad
Roasted Squash Smash with Garlic & Horseradish
Pansy Spring Salad is a fun side.
Roasted Potato & Herby Tomato Salad
Roasted Potatoes & Yams
Spice Roasted Sweet Potatoes & Brussel Sprouts

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP RED CABBAGE for white cabbage.

 

SWAP GRATED BEETROOT for grated carrot, celeriac, cauliflower

 

ADD chopped collards or kale. Add finely chopped shallots.

 

SWAP RED WINE for white wine, broth or water.

 

ADD HERBS like thyme, rosemary, parsley, chives—or dried mixed Italian or Herbs de Provence.

 

THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.

Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Roasted Carrots & Butternut with Braised Tofu & Greens

Member Recipe

Open-faced Omelette with Greens

Member Recipe

Mineral-rich Greens & Sauerkraut Salad
Super Green Smoothie

Member Recipe

Smoky Chickpeas & Sweet Potato Botanical Bowls

WELCOME!
You have reached a Member Recipe

Welcome to Botanical Kitchen