Freefrom Beetroot with Red Cabbage
Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free; can be nut free
You can use this without the nuts as a vegetable or with the nuts (substitute pumpkin or sunflower seeds if you are nut allergic) as a vegetarian main dish.
Serves 4-6 depending on whether it is served as a vegetable or a main course
- 3 medium beetroots well scrubbed and cut into quarters
- 1 tbsp coconut oil or 2 tbsp olive oil
- 2 medium onions, peeled and finely sliced
- sea salt
- ¼ medium red cabbage, finely sliced
- 2 tart eating apples, skins on, quartered and cut into small cubes
- ½ Savoy cabbage, finely sliced
- 200ml / 7floz cider
- 200ml / 7floz coconut milk
- freshly ground black pepper
- 150g / 6oz cashew nuts or 100g / 4oz pumpkin seeds or sunflower seeds (optional)
- Steam the beetroot for 10–15 minutes or until they are just cooked – halve or quarter the pieces depending on their size.
- You do not want them to be too big but you want them to remain large enough to be distinct from the cabbage.
- Meanwhile heat the coconut or olive oil in a heavy large pan and add the onions with a pinch of salt.
- Cook gently for 8–10 minutes or until they are starting to soften.
- Add the red cabbage and apples, cover the pan and sweat gently for 15 minutes.
- Add the Savoy cabbage and cider, cover again and continue to cook gently for a further 10 minutes or until the cabbages are just cooked.
- Gently stir in the beetroots and the coconut milk, season to taste and finally add the cashew nuts or seeds, if you are using them.
- Serve at once – with a sprig of coriander or parsley to decorate if you have it to hand…
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