Braised Beets with Red Cabbage


Also from Epicurious.com this preparation results in a beautiful, deep red hue. Makes a delicious side for fish, pork or poultry. Serves 6.

3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
salt and pepper to taste
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley

Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add salt, pepper, 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings. Transfer to bowl; top with parsley.

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