Tested till perfect Braised Cabbage and Beets
Braised Cabbage and Beets
Photography by Jeff Coulson

Braised Cabbage and Beets

The festive red colour of this stove top side dish will dazzle your guests. Freeze leftover tomato paste in 1 tbsp portions for future use.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: December 2013

Recipe3 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 1-1/4 hours
  • Portion size 8 to 10 servings


  • 2 slices 2slicesbacon, thinly sliced
  • 1 1oniononions, thinly sliced
  • 8 cups 8cupsshredded red cabbage
  • 450 g 450gbeetbeets, peeled, halved and thinly sliced
  • 2 2bay leafbay leaves
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupno-salt-added chicken broth
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspred wine vinegar
  • 2 tbsp 2tbsptomato paste
  • 1/4 cup 1/4cupchopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


In Dutch oven, cook bacon over medium heat until lightly crisped, 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, 1/3 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

cal 69 pro 2g total fat 2g sat. fat 1g
carb 11g dietary fibre 2g sugar 8g chol 3mg
sodium 178mg potassium 307mg


calcium 3 iron 6 vit A 2 vit C 17
folate 19
All rights reserved. TVA Group Inc. 2015