Best Braised Beets And Red Cabbage Recipes

Braised Beets and Red Cabbage image

Yield Serves 6

Number Of Ingredients 7

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

Steps:

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
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.

BRAISED RED CABBAGE, BEETS AND LEEKS image

Yield 8 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
3 large leeks, thinly sliced
1 medium head red cabbage, thinly sliced
3 medium red beets, shredded on the large holes of a box grater
1/2 cup balsamic vinegar
1½ cups water
2 tablespoons maple syrup, or more to taste
1½ cups full-bodied red wine (I used a Primitivo)
¼ teaspoon ground nutmeg
½ teaspoon salt
Freshly ground black pepper, to taste

Steps:

Heat the olive oil over medium heat in a large pot. Add the leeks and cook, for about 3 minutes, until leeks are softened. Stir in the cabbage and cook for 3 minutes, stirring frequently. Add the remaining ingredients. Bring to a boil. Cover and simmer gently for 25-40 minutes or until the cabbage as tender as you like it. Taste it and see if you think it needs a little extra oomph - if it does, toss in a tablespoon or two of balsamic vinegar during the last minute of cooking time.