Scandi red cabbage with beetroot & pear
This dish perfectly highlights that red cabbage needn’t always be braised into submission for hours. You can cook it gently, until it has wilted and warmed but still has a bit of bite and texture left. We’ve paired it with some Scandinavian flavours to match the dark, wintery feel of the veg.
Ingredients
- ¼ of a red cabbage
- 1 medium beetroot
- 1 unripe pear
- 1 tbsp red wine vinegar
- 1 tsp carraway seeds, lightly crushed
- ½ tsp ground allspice
- fresh horseradish, to taste
- 2 tbsp soured cream
- small bunch of dill, finely chopped
Method
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Step 1
Slice the cabbage as finely as you can. Peel the beetroot and cut it into fine matchsticks (or you can coarsely grate it to save time). Do the same with the pear – you needn’t peel it though.
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Step 2
Warm 1½ tablespoons of oil in a large saucepan. Add the cabbage, beetroot and pear along with the vinegar, carraway, allspice and a generous pinch of salt. Pop a lid on loosely and cook over a gentle heat for about 15 minutes, until tender. Give it a stir every so often and add a dash of water if it looks like drying out and catching on the bottom of the pan.
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Step 3
When it is ready, remove it from the heat. Grate in some fresh horseradish and stir in the soured cream. Taste and tweak the seasoning with salt and extra horseradish to your liking. Finish by stirring in the freshly chopped dill.