Braised Cab­bage and Beets

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 25 min­utes

To­tal time: 1¼ hours

Makes: 8 to 10 serv­ings

Off­set the cost of hol­i­day en­ter­tain­ing by serv­ing this colour­ful side that makes the most of in­ex­pen­sive cab­bage and beets. Freeze left­over tomato paste in 1 tbsp por­tions for fu­ture use.

2 strips ba­con, thinly sliced

1 onion, thinly sliced

8 cups shred­ded red cab­bage

450 g beets, peeled, halved and thinly sliced 2 bay leaves

½ tsp salt

¼ tsp pep­per

⅓ cup sodium-re­duced chicken broth

2 tbsp packed brown sugar

2 tbsp red wine vine­gar

2 tbsp tomato paste

¼ cup chopped fresh pars­ley

In Dutch oven or heavy-bot­tomed saucepan, cook ba­con over medium heat un­til lightly crisp, about 4 min­utes. Add onion; cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 3 min­utes. Add cab­bage, beets, bay leaves, salt and pep­per; cook, stir­ring, for 1 minute.

Stir in broth, brown sugar, vine­gar, tomato paste and ⅓ cup wa­ter; bring to boil. Re­duce heat, cover and sim­mer un­til veg­eta­bles are ten­der, about 50 min­utes. Dis­card bay leaves; stir in pars­ley. per each of 10 serv­ings: about 69 cal, 2 g pro,

2 g to­tal fat (1 g sat. fat), 11 g carb (2 g di­etary fi­bre, 8 g sugar), 3 mg chol, 178 mg sodium, 307 mg potas­sium. % RDI : 3% cal­cium, 6% iron, 2% vit A, 17% vit C, 19% fo­late. yel­low-fleshed pota­toes, peeled and chopped

5 cloves gar­lic

¾ cup crum­bled goat cheese

¾ cup milk

3 tbsp un­salted but­ter

¾ tsp salt

In large saucepan, cover pota­toes and gar­lic with wa­ter; bring to boil and boil gen­tly un­til ten­der, 12 to 15 min­utes. Drain and re­turn to pan; cook over medium-low heat, stir­ring, un­til dry, about 1 minute. Re­move from heat. Stir in goat cheese, milk, but­ter and salt; mash un­til smooth. per each of 10 serv­ings: about 196 cal, 5 g pro, 6 g to­tal fat (4 g sat. fat), 30 g carb (2 g di­etary fi­bre, 2 g sugar), 16 mg chol, 230 mg sodium, 508 mg potas­sium. % RDI : 5% cal­cium, 5% iron, 8% vit A, 18% vit C, 7% fo­late.

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