Red Cabbage, Beetroot & Apple Sauté

 Vegan

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Red Cabbage, Beetroot & Apple Sauté This lovely, colourful dish is a fantastic accompaniment to just about any roast dinner. 

Serves: 
4
Time: 
60 mins
Ingredients: 

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

Method: 

1. Melt margarine and fry cabbage, spices and sugar for 10 minutes.

2. Add wine and vinegar and bring to boil.

3. Cover pan and cook over a low heat for 20 minutes.

4. Core and thickly slice apples and fry gently in a little more margarine until golden

5. Add to cabbage and cook for a further 20 minutes until tender.

6. Stir in beetroot and cashew nuts.

7. Heat through. Season and serve.

Your rating: None Average: 3 (1 vote)

Comments

Submitted by VeggieChick69 on April 19, 2011 - 2:24pm.
3

Lovely- I’m having the girls over for a dinner party and I love colourful meals at dinner party as I think they add a new dimension to the dish. I think I’ll do this in small portions with a light salad as a starter.

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