2 tablespoons butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 large beetroot, peeled and grated
½ small red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
3 tablespoons brown sugar
3 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
Preheat the oven to 160˚C.
Melt the butter in a large ovenproof casserole and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes. Add all the remaining ingredients, season generously and stir to combine. Cover tightly and cook for 1 hour, stirring the vegetables after 30 minutes. If you prefer the cabbage to be meltingly tender, cover and cook for a further 15-20 minutes.