Braised Cabbage and Beets

Braised Cabbage and Beets image Author: Canadian Living Credits: Braised Cabbage and Beets image

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.

  • Portion size 10 servings

Ingredients

  • 2 slices bacon thinly sliced
  • 1 onion thinly sliced
  • 8 cups shredded red cabbage
  • 450 g beets peeled, halved and thinly sliced
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup no-salt-added chicken broth
  • 2 tablespoons packed brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh parsley

Method

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 facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 178 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 69.0
  • Total fat 2 g
  • Potassium 307 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Cabbage and Beets