Red Cabbage with Beetroot, Apples, Cinnamon and Raisins

, from Issue #42. August, 2015
Photography by Manja Wachsmuth.
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


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.