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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red cabbage	12	ounces		105.4601	25.0723	4.8648	0.5443
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		diced	-	-	-	-
beet	8	ounces	raw peeled diced	97.5223	21.6817	3.6514	0.3856
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
raspberry vinegar	1	tablespoon		-	-	-	-
orange juice	1/2			55.8	12.895999999999999	0.868	0.248
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.