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Braised Cabbage and Beets


    Sweet and sour cabbage is a colourful addition to the holiday table and perks up turkey’s mellow flavour. Make a day or two ahead of serving so flavours blend.

    3 small beets, peeled, cut in half, and thinly sliced
    1 head red cabbage, thinly sliced
    1 large sweet onion, thinly sliced
    1 tart apple, peeled, cored, and chopped
    2 bay leaves
    1/4 cup (60 mL) coconut palm sugar
    1/2 tsp (2 mL) each fennel seeds and caraway seeds
    1/2 tsp (2 mL) sea salt
    1/4 cup (60 mL) red wine vinegar
    1/4 cup (60 mL) water, or chicken or vegetable broth

    In very large bowl, toss beets with cabbage, onion, apple, bay leaves, sugar, fennel and caraway seeds, and salt. Pour in vinegar and water. Toss to mix as best you can. Turn into large wide saucepan or Dutch oven. Bring to a boil over high heat. Cover and reduce heat to low. Simmer, stirring occasionally until cabbage and beets are tender or done as you like, 35 to 45 minutes.


    Serves 16 to 18.

    Each serving contains:
    50 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 102 mg sodium

    Source: "A fine holiday feast", alive #350, December 2011


    Braised Cabbage and Beets



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