The festive red colour of this stove-top side dish is dazzling on a holiday table. The beets
turns a bit sweet when cooked, so they are a good counterbalance to the earthy cabbage.
HANDS-ON TIME
25 minutes
TOTAL TIME
1¼ hours
MAKES
8 to 10 servings
INGREDIENTS
- 2 strips bacon, thinly sliced
- 1 onion, thinly sliced
- 8 cups shredded red cabbage
- 450 g beets, peeled, halved and thinly sliced
- 2 bay leaves
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup no-salt-added chicken broth
- 2 tbsp packed brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste (see tip, below)
- ¼ cup chopped fresh parsley
PREPARATION
- In Dutch oven, cook bacon over medium heat until slightly crisp, about 4 minutes.
- Stir in onion; cook, stirring occasionally, until softened, about 3 minutes.
- Stir in cabbage, beets, bay leaves, salt and pepper; cook, stirring, for 1 minute.
- Stir in broth, ⅓ cup water, brown sugar, vinegar and tomato paste; bring to boil.
- Reduce heat, cover and simmer until vegetables are tender, about 50 minutes.
- Discard bay leaves; stir in parsley.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 69 cal, 2 g pro, 2 g total fat
(1 g sat. fat), 11 g carb, 2 g fibre, 3 mg chol, 178 mg sodium, 307 mg potassium.
% RDI: 3% calcium, 6% iron, 2% vit A, 17% vit C, 19% folate.
TIP FROM THE TEST KITCHEN
You only need a small amount of tomato paste
for this recipe. Freeze the leftover paste in 1 tbsp
portions to use another time.
