Red Cabbage with Beetroot, Apples, Cinnamon and Raisins

Red Cabbage with Beetroot, Apples, Cinnamon and Raisins

To preserve the dramatic colour of this richly flavoured braised red cabbage, an acidic ingredient in the form of vinegar, wine or citrus juice is needed, otherwise it turns an undesirable shade of blue.

Serves 4–6

Photography by Manja Wachsmuth
From issue #42
Aug. 25, 2015
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