Crumbly Red Cabbage and Beetroot Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g red cabbae
- 1 large beetroot
- 1 large apple
- 1 medium onion (s)
- 2 tablespoon olive oil, virgin
- 2 tablespoon jam, (sour cherry)
- 2 pinches carnation (s), acc.
- 1 cm ginger, fresher, grated
- a bit salt
- 250 ml water
- 2 tablespoon balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Do not slice red cabbage too finely. Peel and roughly grate the beetroot. Remove the core from the apple and grate roughly as well. Peel and dice the onion.
- Heat the olive oil in a saucepan and fry the onions, they shouldn`t take color, add the water, red cabbage, beetroot, apple, clove, cherry jam, balsamic vinegar and a little salt, bring to the boil and cook over a gentle heat for approx. 40-45 minutes ferment. Add the grated ginger 10 minutes before the end of cooking and mix well. Possibly season again with salt.
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