Braised cabbage with beetroot – sweet and sour recipe

Green ingredients

4 servings 600 g of cabbage 300 g of beetroot 150 g large onions, fried or finely chopped bacon, roughly sautéed in oil salt crushed cumin sugar semolina vinegar finely grated potatoes, or a pinch of plain flour, if necessary, for ah2>Recipe preparation steps

1 Fry the finely chopped onion in a little fat or finely chopped crackling until golden. Add the shredded cabbage, season with about a teaspoon of salt and half a teaspoon of crushed cumin and stir. Let it drain for a while under a lid on low heat. It is not necessary to bake.

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2 Add the beetroot, thinly sliced or grated (on a large grater), sugar (about a tablespoon, a tablespoon and a half) and vinegar (about a tablespoon) to taste and mix with the cabbage. Cook again over a low heat with a lid. No need to fry, the Vegetable Recipes will release enough juice to stew well.

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3 Season with salt, sugar and vinegar if necessary.