Braised Beets And Red Cabbage
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)1 cup
Water (or more)1 cup
Balsamic Vinegar2 tbsps
Parsley (chopped fresh)Directions:
1
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade
2
Set aside
3
Melt butter in heavy large skillet over medium heat
4
Add onions and sauté until brown, about 15 minutes
5
Mix in cabbage and beets
6
Add 1/2 cup water and vinegar
7
Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes
8
Season with salt and pepper
9
Transfer to bowl; top with parsley
10
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade
11
Set aside
12
Melt butter in heavy large skillet over medium heat
13
Add onions and sauté until brown, about 15 minutes
14
Mix in cabbage and beets
15
Add 1/2 cup water and vinegar
16
Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes
17
Season with salt and pepper
18
Transfer to bowl; top with parsley