Braised Beets and Red Cabbage

(Bon Appetit, March 1997)

 

½ small head red cabbage, cut into

¼ C balsamic vinegar

wedges, cored

2 onions, chopped

4 medium beets (~2” diameter), peeled

2 T chopped fresh parsley

¼ C butter

½ C water

 

Working in batches, coarsely grate cabbage and beets in food processor. Set aside. 

 

Melt butter in large skillet over medium heat.  Add onions and sauté until brown, about 15 min.  Mix in cabbage and beets.  Add ½ C water and vinegar.  Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes.  Season with salt and pepper. 

 

Transfer to bowl and top with parsley.  Serves 6.