Monday, 8 November 2010

Red Cabbage, Beetroot and Apple Braise

From time to time, we ladies need a bit of a boost in the old iron department.  When I feel like this, it isn't meat I crave, but beetroot.  A quick Google reveals that beetroot is high in iron (as well as potassium, so good for the blood pressure, and folate, were I, by some miracle, trying to conceive).  It is also very rich in beneficial anti-oxidants.  So, it figures that accompanying it with red cabbage AND red onions will be a very healthy thing indeed.  All I did here was peel and shred the bunch of raw beets (the kitchen does look like a scene from 'CSI'), shred the red cabbage and a couple of red onions, sliced some celery, chopped a few cox apples, and then layered them in the big Le Creuset casserole, sprinking 200g of brown sugar (in total) and some salt between each layer.  Pour over 300mls red wine, or cider if preferred, 100mls of red or cider wine vinegar, and lots of black pepper.  Add a cinnamon stick and a piece of star anise, cover, bring to the boil and then simmer for about 45 minutes to an hour on a low heat.  Turn everything over in the pan from time-to-time.  This does shrink down quite a bit, but still loads here, just right to eat with grilled bangers, maybe, or some smoked mackerel.  Any leftovers will keep in the fridge for a few days and it freezes well too.  Might just save some for Xmas and the duck.......

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