Red Wine Braised Red Cabbage with Apples, Carrots and Beets

Directions

1. Preheat oven to 375 degrees. Remove tops, wash and wrap beets in foil. Cut larger ones in half, if necessary, so the size of the pieces is consistent. Place in a small baking dish and roast in the oven for about 30 – 40 minutes, or until just barely tender. (Test them with a sharp knife, being very careful as you open the foil, as it will release hot steam that could burn you, badly.)
2. In a wide, oven-proof braising dish, cook the pancetta over medium heat for about ten minutes, stirring occasionally.
3. Add the onions and cabbage and toss them with the fat rendered from the pancetta, with a hefty pinch of salt. Cook over medium-high heat for a few minutes, stirring all the while, just until the cabbage starts to wilt.
4. Add all of the other ingredients except the maple syrup, beets, salt and pepper. Stir well. Put in the oven, covered.
5. When the beets are just tender, and cool enough to handle, slip off their skins and quarter them. Then slice each quarter into three or four pieces, crosswise. Add to the braising pan and stir to incorporate.
6. Cover the pot and return it to the oven for about an hour, all told, from when you first put it in.
7. Remove the lid, stir it well, and return it to the oven, uncovered. Cook for another 30 minutes, giving it a good stir after fifteen minutes.
8. Add the maple syrup and stir again. Cook for another 20 to 30 minutes. Taste and add salt and pepper to taste.
9. This tastes better after it’s had a chance to sit for at least a few hours, but preferably a day or two.
10. I hope you like this. Your devoted friend, AntoniaJames ;o)
11. N.B.: To make this vegetarian, simply replace the pancetta with about 3 tablespoons of good butter, which you’d melt and use for sweating the onions at the outset, before adding the cabbage. ;o)