Braised red cabbage & beetroot

This twist on the colourful side dish can be made ahead and frozen (minus the beetroot).

SERVES 8 PREP 15min COOK about 2hr 10min

• 50g (2oz) butter

• 2 red onions, sliced

• 1 large red cabbage (about 1kg/2lb 3½oz), outer leaves removed, cored and finely shredded

• 2 Bramley apples, peeled, cored and cut into small chunks

• 5tbsp red wine vinegar

• 5tbsp dark brown muscovado sugar

• 200g (7oz) baby beetroot in vinegar, sliced

1 In a large pan or casserole, melt butter and gently cook onions for 8-10min to soften. Add remaining ingredients, except the beetroot; season and stir well. 2 Bring to boil, then cover with a lid, reduce heat and simmer for 1½-2hr until soft, stirring in the beetroot for last 10min. PER SERVING: CALS 146; FAT 6G; SAT FAT 3G; CARBS 20G