Suffolk beetroot with red cabbage

Paul Merry - Food Development Director
Prep time: 
30 mins
Cook time: 
60 mins
  • 85g golden caster sugar
  • 1¼kg red cabbages, quartered, cored and thinly sliced
  • 2 large onions, halved and thinly sliced
  • 2 eating apples, such as Cox's, peeled quartered, cored and very thickly sliced
  • 4 raw beetroot, peeled and cut into wedges
  • 2 cinnamon sticks, snapped in half
  • 3 star anise
  • 300ml red wine
  • 1 vegetable stock cube, crumbled
  • 25g butter
  1. Mix the sugar with 1 tsp. salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
  2. Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well – the mixture will have reduced and softened – then cover and simmer for 15-30 mins more depending on how soft you like it.