Braised Red Cabbage with Beets

I used to have a tradition of cooking duck for Christmas. I love pairing this dish with duck, wild rice, and exotic mushrooms.

Vegan addedOctober 2015

• 12 ounces red cabbage
• 1 tablespoon olive oil
• 1 red onion, finely diced
• 8 ounces raw beets, peeled and diced
• 2 teaspoons soft light brown sugar
• ⅛ teaspoon ground cloves, to taste
• 1 tablespoon raspberry vinegar
• ½ orange, juice of
• salt and freshly ground black pepper, to taste

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. This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.