Recipes

Red Cabbage, Beetroot & Apple Sauté

Serves 4

60 minutes

This lovely, colourful dish is a fantastic accompaniment to just about any roast dinner

40g/1½oz vegetable margarine
½ a red cabbage, finely shredded
1tbsp chopped fresh thyme
1tsp ground mixed spice
1tbsp brown sugar
150ml/5fl oz pint red wine
3tbsp balsamic vinegar
2 dessert apples
225g/8oz cooked beetroot, cubed
50g/2oz pecan nuts, toasted
Salt and pepper

Melt margarine and fry cabbage, spices and sugar for 10 minutes.
Add wine and vinegar and bring to boil.
Cover pan and cook over a low heat for 20 minutes.
Core and thickly slice apples and fry gently in a little more margarine until golden.
Add to cabbage and cook for a further 20 minutes until tender.
Stir in beetroot and cashew nuts.
Heat through. Season and serve.

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