Beets and red cabbage are a great combination. In this recipe, the two are grated and then slowly cooked with onions. The result is a side dish that would go well with roast veal, pot roast or sausages.
Recipe information
Yield
Serves 6
Ingredients
3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley
Preparation
Step 1
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
Step 2
Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.
