BRAISED RED CABBAGE, BEETS AND LEEKS

BRAISED RED CABBAGE, BEETS AND LEEKS image

Yield 8 servings

Number Of Ingredients 11

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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.