This is a quick and easy side dish that is full of flavour and full of nutrients!
Here’s what you’ll need:
- half a red cabbage sliced
- 1 large beet cut into julienne pieces
- 1 medium onion preferably red but others are fine
- 2 firm flesh apples cored and sliced ( skin on)
- 2 tbsp apple cider vinegar
- 2 tsp fennel or caraway seeds
- 1 tbsp oil
- salt & pepper
You want to slice or chop everything more or less the same size so it will cook evenly. I cut everything first and put it into a big bowl and then tossed it well. You could put things directly into the pan but when it is pre-tossed it just means you don’t have to mess with it as much.
In a large skillet or dutch oven, heat the oil and then add a few handfuls of the vegetables, cook for a few minutes and then add some more, letting each batch cook down a bit before adding some more, until it is all in the pan. This just makes it more manageable because they are firm vegetables and take up a lot of space raw.
As they are cooking down, then add the fennel, S& P and any other herbs or spices you might feel like adding in. You could even add a tsp or two of brown sugar if you were feeling cheeky!
Then add the vinegar last, mix throughly then cover, turn down the heat and let it go for awhile.
Technically “braising” means cooking in liquid. You could add some stock or water but I find that these vegetables release a lot of their own liquid so adding more would make it really wet.
A matter of preference I guess.
And voila! A very tasty easy side dish!