Skip to Content
icon
×
image

Spiced Red Cabbage

Cook this nice and slow for best results.
Spiced Red Cabbage
  • icon
  • icon

You Will Need:

Main Dish
  • 1 red onion, finely chopped
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
  • 2 T (30 ml) butter
  • ½ t (2,5 ml) ground cinnamon
  • ½ t (2,5 ml) ground ginger
  • 1 medium red cabbage, cored and finely sliced
  • 2 small beetroot, peeled and grated
  • ¼ cup (60 ml) Balsamic Vinegar
  • 2 T (30 ml) brown sugar
  • ½ cup (125 ml) water
  • freshly ground black pepper
Main Dish
  • 1 red onion, finely chopped
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
  • 2 T (30 ml) butter
  • ½ t (2,5 ml) ground cinnamon
  • ½ t (2,5 ml) ground ginger
  • 1 medium red cabbage, cored and finely sliced
  • 2 small beetroot, peeled and grated
  • ¼ cup (60 ml) Balsamic Vinegar
  • 2 T (30 ml) brown sugar
  • ½ cup (125 ml) water
  • freshly ground black pepper

Ina’s Tip

  1. Slice cabbage very finely
  2. Serve a mixture of green vegetables like snowpeas, tenderstem broccoli and baby gems. Steam the vegetables and season with Vegetable Spice and olive oil.

Method:

Sauté the onion, pre-seasoned with Seasoned Sea Salt, in the butter until beginning to soften. Add spices and stir-fry for a few seconds.

Add cabbage, beetroot, balsamic vinegar, brown sugar and water and bring to the boil.

Simmer covered with a tight fitting lid until everything is cooked down and the liquid is almost evaporated. It will take ± 30 minutes. Taste for seasoning and add a grinding of black pepper.

  1. Slice cabbage very finely
  2. Serve a mixture of green vegetables like snowpeas, tenderstem broccoli and baby gems. Steam the vegetables and season with Vegetable Spice and olive oil.

Spiced Red Cabbage

Cook this nice and slow for best results.
Spiced Red Cabbage

You Will Need:

Main Dish
  • 1 red onion, finely chopped
  • 2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
  • 2 T (30 ml) butter
  • ½ t (2,5 ml) ground cinnamon
  • ½ t (2,5 ml) ground ginger
  • 1 medium red cabbage, cored and finely sliced
  • 2 small beetroot, peeled and grated
  • ¼ cup (60 ml) Balsamic Vinegar
  • 2 T (30 ml) brown sugar
  • ½ cup (125 ml) water
  • freshly ground black pepper
Ina’s Tip
  1. Slice cabbage very finely
  2. Serve a mixture of green vegetables like snowpeas, tenderstem broccoli and baby gems. Steam the vegetables and season with Vegetable Spice and olive oil.

Method:

Sauté the onion, pre-seasoned with Seasoned Sea Salt, in the butter until beginning to soften. Add spices and stir-fry for a few seconds.

Add cabbage, beetroot, balsamic vinegar, brown sugar and water and bring to the boil.

Simmer covered with a tight fitting lid until everything is cooked down and the liquid is almost evaporated. It will take ± 30 minutes. Taste for seasoning and add a grinding of black pepper.

  1. Slice cabbage very finely
  2. Serve a mixture of green vegetables like snowpeas, tenderstem broccoli and baby gems. Steam the vegetables and season with Vegetable Spice and olive oil.

Basket

Your Basket is Empty