1. Cut the cabbage into quarters, remove the hard core and shred. 2. Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste. 3. Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 ½ - 2 hours, until soft and reduced in bulk; adjust seasoning if required. 4. NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
